1 T. sesame seeds
                                 1 T. butter or margarine
                                 1/2 c. uncooked long grain rice
                                 1/2 c. chopped celery
                                 1/4 c. chopped onion
                                 1 chicken bouillon cube
                                 1/4 t. salt
                                 1 1/4 c. hot water

                       In a medium skillet, saute the sesame seeds in butter for 2-3 minutes or
                       until golden.  Add rice, celery,and onion; saute until the rice is browned.
                       Spoon into an ungreased 1 1/2 qt. baking dish.  Dissolve bouillon and salt
                       in water; pour over the rice mixture.  Cover and bake at 325 for 50-60
                       minutes or until rice is tender.    2 servings