2 tbsp. instant minced onion
1/4 c. water
1/4 c. butter
1 c. regular long grain rice
2 c. chopped celery and tops
1 1/2 c. chicken stock or broth
1 tsp. salt
1 tsp. dried chervil
1 tsp. dried marjoram
Freshly ground pepper
1 c. toasted almonds, chopped
1 1/2 c. red seedless grapes, halved and seeded

Stir onion into water; let stand a few minutes. Heat butter until bubbly, toss in rice, onion and celery. Cook and stir 2-5 minutes, just until rice becomes a pale wheat color. Add broth and salt. Cover tightly and simmer over very low heat about 25 minutes until all liquid is absorbed. Stir in herbs, pepper (plenty of it), almonds and the grapes.

Mix lightly and serve with meat, fowl or game. Can be used as stuffing in game hens, chicken or turkey.