Source: Moosewood Cookbook, with my own minor adjustments 1. Place rice and water in a small saucepan. Boil, cover, and simmer until tender (around 40 minutes). 2. In the meantime, heat the olive oil. Add onion, celery, salt, and saute until tender, 5 -8 minutes. Add the seeds or pine nuts, pepper, and garlic, and saute for another five minutes. 3. Mix in the rice and the lemon juice and herbs. Posted to JEWISH-FOOD digest by "Yehoshua and Rachel Hershberg" on Apr 7, 1998