- 1/2 cup chopped celery
- 3 tablespoons margarine
- 6 tablespoons long grain rice
- 2 cups beef broth
- 3 tablespoons chopped fresh parsley
Saute celery in butter or margarine. Cook over low heat until the celery is tender.
Mix in rice and beef broth. Cover, and simmer until the rice is tender.
Add remaining 1 cup broth, and heat to boiling. Remove from heat. Sprinkle with 3 tablespoons minced fresh parsley. Top individual servings with croutons.