Baked Rice Pilaf

2 cups Long grain Rice

1 cup Celery

½ cup Chopped Onion

1 Carrot, grated

½ cup Slice Almonds

4 tbs. Butter or Canola Oil

4 cups water

4 tsp. chicken bullion

1 tsp. Worcestershire Sauce

1 tsp. Soy Sauce (if you are wanting make this gluten free check your bottles there is only of few that make theirs Gluten Free.

1 tsp. Oregano

½ tsp Thyme

½ tsp Basil

In a skillet melt butter or heat oil.   Add in rice, celery, onion, carrot, and almonds, cook until the rice is browned. Place in a greased 2 quart casserole dish. 

Combine the remainder of ingredients and pour over rice, stir.

Cover and bake at 325 for 50 minutes.  Serves 8

Food for thought: As important as it is to leave home every day with a full charge on your cell phone, it is far more important to be fully charged spiritually. Every time you plug in your phone, use it as a reminder to ask yourself if you have plugged in to the most important source of spiritual power—prayer and scripture study, which will charge you with inspiration through the Holy Ghost (see D&C 11:12–14). It will help you know the mind and will of the Lord to make the small but important daily choices that determine your direction. Many of us immediately stop whatever we are doing to read a text message—should we not place even more importance on messages from the Lord? Neglecting to connect to this power should be unthinkable to us (see 2 Nephi 32:3). Pres. Randall Ridd, The Choice Generation