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2 1/2 cups Boiling chicken broth
1 cup Rice — uncooked
3 cups Celery — sliced 1/2″ thick
1/2 cup Onion — finely chopped
1/2 teaspoon Marjoram
1/8 teaspoon Salt
1/8 teaspoon Pepper
Celery leaves — chopped for Garnish
Skim the fat from the broth using a bulb type baster.
Combine all the ingredients in a 2 quart casserole.
Cover the casserole and bake in a preheated 400 degree oven for about 30 minutes or until the rice and celery are tender.
Garnish with chopped celery leaves. SOURCE: Calorie-Carbo-Fat Counter & Cookbook Per Serving: Calories–131.7 Carbohydrate–29.5 grams Fat–0.2 grams
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