1 can (8 ounces) sliced water chestnuts, drained, optional
1 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon curry powder
1/8 teaspoon rubbed sage
Cook rice according to package directions. Meanwhile, in a small skillet, saute celery in butter for 2 minutes. Add the walnuts, onions, water chestnuts if desired and seasonings; saute 2 minutes longer. Stir into the rice.