1 c. finely chopped onion
1 c. finely chopped celery
2 lg. cloves garlic, minced
1/4 c. butter, melted
4 2/3 c. chicken broth
2 c. brown rice, uncooked
3/4 tsp. salt
1/4 tsp. white pepper
1 c. finely chopped carrot

Saute onion, celery and garlic in butter, in a Dutch oven. Add broth and next three ingredients. Cover and cook over low heat 40 minutes. Stir in carrots and cook an additional 10 minutes. Yields: 12 servings. Serve with Apricot Chicken.