1 c. chopped onion
1 c. chopped celery
3-4 tbsp. butter
1/2 c. chopped pecans
1/2 c. golden raisins
1 c. long grain rice
2 c. chicken broth
1 tsp. marjoram

Preheat oven to 350 degrees. 2 1/2 quart saucepan or casserole.

Saute the onion and celery in the butter until tender and glossy. Add the pecans and raisins and saute for a few minutes. Add the rice and toss it until the grains are coated with the butter. Add the chicken broth and marjoram. Rice needs to turn white.

Bring the liquid to a boil. Reduce the heat to low, cover the pot, and bake the casserole in a 350 degree oven for about 30 minutes or until the liquid is evaporated.

Stir the rice with a fork to fluff it and serve it immediately. If the rice is to be held for 30 minutes to an hour, lift the rice with a fork in three or four areas to release the steam. Let the rice rest with the lid slightly ajar. Do not stir the casserole until immediately before serving.