Serves:

Ingredients:

2 pk Long-grain & wild rice
(6 oz. each)
6 tb Butter or margarine
4 1/2 c Water
3 c Chopped celery
1 lg Onion chopped
7 oz (1 jar) Pimento-stuffed
Olives, drained & sliced
1 ts Salt
1/4 ts Pepper

Method:

1.
Prepare rice mix with 2 tablespoons of the butter or margarine and the 4 1/2 cups water, following label directions.
2.
Sauté celery and onion in remaining butter until soft in a large frying pan; lightly stir in rice mixture, olives, salt, and pepper.
Makes approximately 10 cups or enough to stuff a 12-pound bird.