Instructions: Tip: Check the cooking times on the rice to be sure the brown and white rice will cook in about the same amount of time. Place rice in a strainer and rinse under cold water. Set aside to drain. Cut the vegetables as required.

Heat a nonstick saucepan. Coat lightly with butter flavored cooking spray. Add the oil and rotate the pan to spread the oil. Saute onions about 1 minutes, stirring constantly. Add the celery and saute about 3 minutes or until bright green. Add rice and saute for 2 minutes or until lightly brown and all grains are coated with oil. Add 1 pinch or less each pepper and cinnamon. (Be subtle.) Stir; add the stock or broth. Bring to a boil, reduce heat to lowest setting, cover and simmer gently 25 to 30 minutes.

Remove from heat and let stand no more than 10 minutes. Fluff with a fork; correct the seasoning if needed. Serve hot, garnished with parsley and orange sections.

Yield: 2 1/3 cups

NOTES : Celery takes on a mild, nutty flavor when cooked. In Celery Pilaf, it remains crisp giving the rice a crunchy texture. Cinnamon adds a tickle, borrowed from Mediterranean cuisines. We will serve this one often.

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