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2-1/4 cups chicken broth
Cook rice in the chicken broth until tender. Remove from heat and set aside.
Sauté onion and celery in the margarine until crisp-tender.
Add the rest of the ingredients and toss gently. Serve immediately or spoon into a 2-quart casserole; cover and refrigerate up to 2 days.
When ready to serve, bake at 375° for 20 minutes or until thoroughly heated. Garnish, if desired, with celery leaves and lemon curls.
Posted by Peggy Geromette
Nutritional Info Per Serving: N/A
1 cup long-grain rice, uncooked
1 tbsp. margarine
3/4 cup chopped celery
3/4 cup chopped onion
3/4 cup raisins
1/2 cup chopped walnuts, toasted
3 tbsp. honey
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. ground allspice
1 tsp. grated lemon rind