Onion pilaf is filled with ingredients that make it unique -- celery, instant chopped onion and chopped pecans. It's easy to make and a good accompaniment for roast or barbecued meats.

1/4 c. instant chopped onion
1/4 c. water
1 1/2 c. thinly sliced celery
1/4 c. butter
1 tsp. parsley flakes
3/4 tsp. poultry seasoning
1/2 tsp. salt
1/3 tsp. ground black pepper
3 c. cooked rice
1 c. coarsely chopped pecans

Add instant onion to water; set aside for about 5 minutes. In a large skillet, saute celery in butter for about 5 minutes; add onion and saute about 4 minutes longer or until celery and onion are tender. Remove skillet from heat and add remaining ingredients; toss lightly. Spoon rice mixture into a 1 1/2 quart casserole. Bake covered in a 325 degree oven for 30 minutes. Serve with poultry or meat. Servings: 6-8.

(D-District 32)