Rices
2 Tbsp butter
1 cup finely chopped onion
1 cup finely chopped celery
1 cup brown rice
2-1/2 cups chicken or beef stock
1/8 tsp. dried leaf thyme
1/8 tsp. dried leaf marjoram
3/4 tsp. salt
1/8 tsp. black pepper
Heat oven to 350°F. Butter a 1-1/2 quart casserole.
Heat butter in a large saucepan. Add onion and celery and stir over medium heat 5 minutes. Remove from heat, stir in remaining ingredients and pour into prepared casserole.
Cover and bake 1 hour. Uncover, stir with a fork and bake until rice is tender and moisture has nearly all been absorbed (about 15 min).