2 c. UNCLE BEN'S® rice
4 c. bouillon (boiling and highly seasoned with salt and pepper)
2/3 stick butter (1/4 lb.)
3/4 c. celery, chopped
3/4 c. carrots, chopped
3/4 c. parsley, chopped
1/2 c. green onions, chopped
1 c. pine nuts or blanched almonds or your choice of nuts

Put empty casserole in a 250 degrees to get it hot. Do not wash rice. Melt butter in a skillet, add rice and cook until slightly brown (about 5 minutes). Pour rice and butter into hot casserole, then add boiling broth. Cover and put into a 250 degrees for 1/2 hour. Then add chopped vegetable and nuts. Mix well with a fork, then return to oven for 1/2 hour.