This recipe was submitted by Sandra Lawson.

MAKES 6 SERVINGS

PLEASE BEAR IN MIND I OFTEN JUST USE CHOPPED ONION AND SOME SMALL MIXED FROZEN VEGETABLES. IT IS STILL VERY TASTY)

1 STALK CELERY FINELY CHOPPED

1 SMALL ONION FINELY CHOPPED
½ GREEN PEPPER FINELY CHOPPED

1 CARROT FINELY CHOPPED

1 ½ CUPS OF LONG GRAIN RICE UNCOOKED.
2 1/2 to 3 CUPS OF CHICKEN STOCK (MAKE QUITE STRONG TO GIVE GOOD FLAVOUR)
1 ½ TABLESPOON BUTTER. (CAN USE TOMOR BUTTER)
½ TEASPOON SALT
1/8   TEASPOON GARLIC POWDER

GATHER ALL INGREDIENTS TOGETHER

PREHEAT OVEN TO 180 DEGREES C

COMBINE ALL THE INGREDIENTS IN A - 1 QUART BAKING DISH STIR WELL TO COMBINE.
(I USE A LONG FLAT PYREX)


COVER TIGHTLY AND BAKE IN A PREHEATED OVEN FOR 1 HOUR.

DON’T BE TEMPTED TO PEEK!

TAKE OUT FLUFF UP AND ENJOY WITH ANY MEAT OR FISH.