2    Onions, chopped
3/4 c  Butter
2 cl Garlic, chopped
1 1/2 lb Tomatoes, peeled-strained
1 tb Celery, chopped
1 tb Parsley, chopped
3 c  Raw rice
Salt & pepper to taste

Saute onions in half the butter until a light-golden color. Add garlic,
and cook until soft, but not brown. Add tomatoes, celery, parsley, and salt
& pepper. Simmer 1/2 hr. Pass sauce thru strainer, or puree in blender,
then return it to pot. Cook until thick. Prepare rice as direced. Brown
remaining butter and pour it over rice, mixing it in. Pack rice into mold,
then turn it out onto a platter. Serve hot, with the sauce pored over the
rice.