1 1/2 c. rice
1/8 c. butter
3 c. boiling-hot broth (clam and chicken for fish)
3/4 c. parsley, finely chopped
3/4 c. carrots, finely chopped (optional)
3/4 c. celery, finely chopped (scraped, inner stalks)
1/2 c. green onions, finely chopped
3/4 c. pinenuts (for lamb) or blanched almonds (for chicken or fish)

Put empty casserole with its lid in 375 degree oven. Meanwhile, bring broth to a boil and in a separate skillet, melt butter, add rice when the fat is sizzling hot, and stir with a wooden spoon until the rice is light brown (3 to 5 minutes). Transfer into the heated casserole, and pour broth over. Cover and bake in oven for 30 minutes.

Ten minutes before serving, stir the rice, add the chopped ingredients and nuts and return to oven. It is best if the vegetables are left a bit crisp. Leftovers can be reheated the next day.