2 c. long grain rice
4 c. liquid - use chicken broth if serving chicken
1 stick butter
3/4 c. celery, finely chopped
3/4 c. carrots, chopped
3/4 c. parsley, chopped
1/2 c. green onions, chopped
1 c. nuts, pine nuts or blanched sliced almonds

Heat oven to 375 degrees. Put empty heavy casserole pan in oven until it becomes very hot.

Brown raw, unrinsed rice in butter, stirring constantly to avoid burning. This will take about 5 minutes.

Boil liquid to a rolling full boil.

In a hot casserole pan, spread rice, add boiling liquid. Cover and bake at 375 degrees for 30 minutes. Add vegetables and nuts. Mix well with a two tined fork. This will make it fluffy. Return to oven for 30 minutes.