2 stalks celery, chopped
1/2 c. onions, chopped
1/4 lb. butter
Salt & pepper to taste
1 tbsp. sage
Dash parsley
3-4 tbsp. chopped or sliced Spanish olives

Saute celery, onions, butter, salt, pepper, sage and parsley. Add olives when done. Cook rice according to package directions. Pour mixture over rice. Put in oven at 350 degrees for 45 minutes. Serves 4.