1 c. cooked rice
4 tbsp. minced parsley
1/4 c. minced onion
3 eggs, beaten
1 c. milk
1/4 tsp. black pepper
1 c. finely minced celery
1/2 c. minced pecans
1/4 c. minced green pepper
3 tbsp. melted butter
1 1/2 tsp. salt
1/8 tsp. ground nutmeg
Hot cooked vegetables to fill center of ring (opt.)

In a large bowl, combine rice, celery, 2 tablespoons parsley, pecans, onion and green pepper. Stir in eggs and melted butter until well blended. Add milk, salt, black pepper and nutmeg, mixing thoroughly. Pour into well buttered 5 to 6 cup ring mold. Place mold into pan. Fill pan to depth of 1 to 2 inches with boiling water. Bake at 350 degrees for 1 hour. Let stand in hot water 10 minutes before unmolding. To serve, unmold onto serving platter, fill with cooked vegetables, if used. Sprinkle with parsley.