2 cups chicken stock
1 cup long grain white rice
1/4 teaspoon salt
1/8 teaspoon finely ground pepper
3 Tablespoons pine nuts or almonds
2 Tablespoons butter
2 Tablespoons oil
1 finely chopped medium onion
1/2 cup diced red bell pepper
1/2 cup diced celery
2 Tablespoons finely chopped parsley
Salt and pepper to taste
Preheat oven to 350 degrees. Bring chicken stock to boil in medium saucepan over high heat. Add rice, salt and pepper, and stir with fork. Lower heat, cover and simmer 20 minutes.
Toast nuts in oven for 5 minutes or until lightly browned. In a medium skillet, heat butter and oil over medium heat. Saute onion, stirring occasionally, until soft. Add red pepper and celery and continue cooking for about 5 minutes until vegetables are cooked but still slightly crisp.
When rice is cooked, add vegetables, nuts, parsley, salt and pepper. Toss and serve immediately.