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1 teaspoon soy sauce 1/4 teaspoon salt Dash of ground nutmeg Dash of red pepper Pimiento strips (optional) Cook rice according to package directions, omitting salt. Trim off large leaves of broccoli.' Remove tough ends of lower stalks, and wash broccoli thoroughly. Separate into spears. Arrange broccoli in steaming rack with stalks to center of rack. Place over boiling water; cover and steam 8 to 10 minutes. Set aside. Saute onion and celery in butter until tender. Add soup and next 5 ingredients, stirring well. Reserve 1/2 cup of sauce; combine remaining sauce and rice. Spoon rice mixture into a lightly greased 3-quart casserole. Arrange broccoli spears over rice. Spoon reserved 1/2 cup sauce over broccoli. Garnish with pimiento strips, if desired. Yield: 6 servings. Southern rice Vegetable cooking spray 1 cup sliced celery 3/4 cup sliced green onions 3/4 cup chopped green pepper 2 3/4 cups chicken broth 1 teaspoon poultry seasoning 1/2 teaspoon salt 1/8 teaspoon pepper 1 1/2 cups long-grain rice, uncooked
1/4 cup chopped pecans, toasted Coat a large, nonstick skillet with cooking spray; place over medium-high heat until hot. Add celThe Final Tribute
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