INGREDIENTS
2 cups uncooked brown rice
5 cups chicken broth
1 teaspoon salt
2 cups chopped onions
2 cups chopped celery
2 cloves garlic, minced
1/4 teaspoon black pepper
1/2 teaspoon poultry seasoning
1 cup chopped pecans


METHOD
Combine rice, chicken broth and salt. Heat to boiling, stirring once. Reduce, heat and simmer, covered, for 45 minutes. Cook onions, celery and garlic until tender in a pan that has been lightly sprayed with non-stick coating. Stir in cooked rice. Add pepper, poultry seasoning and pecans. Service with roasted turkey or baked chicken. Makes 12 one-half-cup servings.