1/3 c. pine nuts
3 tbsp. fresh parsley leaves
1 large celery rib
4 large scallions
1 1/2 tbsp. unsalted butter
1 c. uncooked long grain rice
2 c. chicken stock
Salt and pepper

Preheat oven to 350 degrees. Toast pine nuts until light brown; set aside. Finely chop parsley. Thinly slice celery and scallions. Saute celery and scallions in butter for approximately 2 minutes. Add rice and cook, stirring until rice is coated, about 30 seconds. Add stock and salt, bring to a boil. Cover and simmer for 15 minutes. Stir in parsley, pine nuts and pepper, serve.

Serve with Chicken Breasts Armenian.