Makes 4 servings. Difficulty
1 cup chopped onion 1 cup chopped celery 3-4 Tablespoons butter 1/2 cup chopped pecans 1/2 cup golden raisins 1 cup long grain rice 2 cups gf chicken broth 1 teaspoon dry marjoram or 1 Tablespoon minced fresh oregano or marjoram
Sauté the chopped onion and celery in the butter until tender and glossy. Add the pecans and raisins and sauté for a few minutes. Add the rice and sauté it briefly. Toss it so the grains are well coated with the butter. Add the gf chicken broth and marjoram.
Bring the liquid to a boil. Stir the rice to be sure none of the rice is sticking to the bottom of the pot. Cover the pot, reduce the heat to low. Simmer on the stove or bake it in a 350 degree oven for about 25 minutes or until the liquid is evaporated.
You may stir the rice with a fork to fluff it and serve it immediately. Or if the rice is to be held for 30 minutes to an hour do not stir but instead lift the rice with a fork in three or four areas to release the steam. Let the rice rest with the lid firmly in place. It is not necessary to leave the rice over heat. It will retain enough residual heat to hold for that length of time. Do not stir the casserole until immediately before serving.