1 1/3 c. Minute Rice
1 1/4 c. chopped celery & leaves
1 1/2 tsp. salt
1/4 c. raisins
1/4 tsp. oregano
1/4 c. butter
1/4 c. chopped onion
1 apple, chopped (leave on peel)
1 tbsp. chopped parsley
1/4 tsp. sage
1 1/3 c. water
Dash of pepper
Nuts & mushrooms (opt.)

Melt butter in skillet. Add rice (uncooked), celery and onion. Saute, stirring occasionally until rice is golden brown and vegetables are limp.

Add all remaining ingredients and bring to a boil quickly over high heat, then simmer 2 minutes. Fluff with fork. Spoon into pultry. Yield: 4 cups.

If you want to cook this outside of poultry, dissolve 1 chicken bouillon cube in water and cook until rice is tender.