Created by dienia b on August 24, 2015
Step 1: In a saucepan, melt butter, add pecans. Remove the nuts then brown the celery and onions in butter.
Step 2: Add rice and chicken stock; bring to boil, cover and cook at low heat without stirring, about 20 minutes.
Step 3: Stir and adjust seasoning, then add pecans and stir.