2 tb Butter or margarine
1/3 c  Chopped celery
1/3 c  Chopped onion
1    Clove garlic; minced
1 cn (6.5-oz) chopped clams
Water
1 c  "Hinode" rice
1 ts Salt
1/2 ts Dill; crushed

Melt butter in medium saucepan. Add celery, onion and garlic. Cook until
tender. Drain clams, reserving liquid. Add water to measure 1-1/2 cups
liquid total. Stir liquid, rice, salt and dill into saucepan. Bring to a
rolling boil. Reduce heat to LOW, stir in clams. Cover and simmer 12-15
minutes, or until all liquid is absorbed. Remove from heat (do not stir
rice). Let stand, covered, 10 minutes. Fluff with fork and serve. Makes 4-6
servings.

NOTE: For a main course, use 2 cans of clams.

HINODE CALROSE RICE

RGA PRODUCTS, INC

SACRAMENTO, CA 95812-0958

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