Rice Stuffing

1 1/2 cups uncooked rice
1 cup butter or margarine
1 cup minced onion
1 teaspoon thyme
1 teaspoon sage
1 teaspoon marjoram
1 1/2 teaspoons salt
3/4 teaspoon pepper
1/3 cup chopped parsley
3/4 cup chopped celery and leaves

Cook rice according to package directions.

Meanwhile, melt butter in skillet; add remaining ingredients, and cook 5 minutes. Add rice.

Makes 6 cups.