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Rice Pilaf (Helen)
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| 2 T. | Butter |
| 2 T. | Finely chopped celery |
| 2 T. | Chopped Green Onion |
| 1 Cup | Long Grain Rice |
| 1-1/2 Cups | Chicken Stock |
| Kosher salt to taste |
Method
Melt butter in pan and sauté celery and onion, 2-3 minutes. Add salt and rice and stir until coated. In covered oven dish bring stock to a boil, and add rest of ingredients and stir. Cover and bake at 350 degrees for 20 minutes. Cover pan with paper towel and replace lid for 10 minutes.
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