1-1/2 cups chopped celery

1-1/2 cups chopped onions

2 tablespoons butter

6 cups cooked long-grain white rice (cooked in chicken broth)

1 cup raisins

2/3 cups chopped walnuts or pecans

1/4 cup honey

2 tablespoons fresh lemon juice

1-1/2 teaspoons salt

1/2 teaspoon ground cinnamon

1/2 teaspoon black pepper

1/8 teaspoon cayenne

1/4 cup chopped parsley

Preheat the oven to 325º F. In a large heavy pot, cook the celery and onions in the butter for five minutes, or until soft. Add the remaining ingredients and toss to mix well. Spoon the mixture into a lightly oiled baking dish. Cover and bake for 30 minutes. Sprinkle the top with the parsley and serve immediately.

Serves 12.