1 cup long grain rice, uncooked
2 cups apple juice
1 teaspoon salt
2 stalks celery
1 medium apple (I used a Fuji apple, unpeeled)
½ cup chopped pecans, toasted (not chopped too small)

     Combine rice and apple juice in a medium saucepan.  Bring to a boil over high heat.  Reduce heat, cover and simmer for 15 minutes.
     Stir in celery.   Cover and cook an additional 5-10 minutes or until rice is tender and liquid is absorbed.
     Chop the apple.  Add the chopped apple and pecans to the pan.  Stir to combine. 

Serves 6-8

Based on a recipe from Cook Healthy Cook Quick

This recipe linked to

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