Prep 30 mins
Cook 0 mins
A stove top recipe that is oh, so good. Been making this for years and have no idea where the recipe came from, I've had it for more years than I can remember..lol..
- 1⁄2 cup chopped onion
- 1 cup raw rice
- 1⁄4 cup butter
- 16 ounces tomatoes, mashed
- 2 1⁄2 cups water
- 1 teaspoon marjoram
- 6 cups thin sliced celery
- 1⁄4 teaspoon pepper
- 3⁄4 teaspoon sugar
- 2 teaspoons salt
- Saute onion, rice, celery in butter.
- Stir in rest ingredients, bring to a boil.
- Then simmer 20 minute or until rice is cooked.
I really didn't expect this to be so good! I didn't quite have enough celery so I used carrot and then added raisins after having read the other review. I fried the leftovers up the next day and that was even better than the first. Thanks for this recipe!!!
This is one of those great “mother recipes” that allows for so much variation, and so easy to make! I added pre-packaged “Mediterranean Spices,” a tiny pinch of cinnamon, and a small can of chickpeas, to make a faux Moroccan pilaf. Next time I may build on that, and add some carrots and golden raisins. Raid the pantry, raid the leftovers, it’ll be great with this!