Instructions:

Rinse rice. Bring to a boil about four cups of water. Add rice and cook at a rolling boil for 40 minutes with lid off, or until rice is tender. Drain. Meanwhile, sauté onions and celery in butter in a medium skillet over medium-high heat for 4-5 minutes, or until soft. Stir in rosemary and thyme and remove from heat. In a large bowl, combine rice with onion-celery mixture and remaining ingredients. Season with salt and pepper. Spoon into a buttered 2 quart baking dish.* Cover and bake at 350 degrees for 30 minutes, or until hot. Makes 10 servings.

*Alternatively, use this to stuff a turkey, chicken or Cornish hen. Allow ½ cup stuffing for each pound of meat.