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Celery rice Casserole

2 1/2 c Boiling [stock]
1 c Rice; uncooked
3 c Celery; sliced 1/2" thick
1/2 c Onion; finely chopped
1/2 ts Marjoram
1/8 ts Salt
1/8 ts Pepper
Chopped celery leaves; for g

Skim the fat from the broth using a bulb type baster. Combine all the ingredients in a 2 quart casserole. Cover the casserole and bake in a preheated 400 degree oven for about 30 minutes or until the rice and celery are tender. Garnish with chopped celery leaves.

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