1/2 Cup Butter
1 Small Onion, chopped
2 Large Stalks Celery, chopped
Salt & Pepper
1 T. Sage
dash or Marjaram & Thyme
2 Cups Bread Crumbs
2 Cups cooked Rice
3/4 to 1 Cup Chicken Broth (See page 17)

Melt Butter in frying pan.
Add Veggies and stirfry until tender.
Add Spices and Broth and bring to boil.
Remove from heat and add Bread Crumbs and Rice.
Let sit until broth is soaked up into the Bread Crumbs.