1/4 c. butter
1 c. chopped onion
1/2 c. chopped celery
1 c. uncooked rice
1/2 tsp. each basil and oregano or Italian seasoning
1 tsp. Accent
2 c. cooked chicken, cut or leftover turkey may be used
2 chicken bouillon cubes
2 c. water
3/4 c. chopped walnuts

Melt butter in large skillet or Dutch oven. Add onion and celery, cook, stirring until tender. Add raw rice and seasoning and cook until rice is golden.

Add all remaining ingredients except walnuts. Bring to boil. Lower heat, cover and cook 20 to 25 minutes until liquid is absorbed. Add walnuts and serve. Serves 5 to 6.