1 cup chopped onion
2 tablespoons butter or margarine
1 can (16-ounce) whole berry cranberry sauce
2 packages (6 ounces each) Uncle Ben's
   Long Grain and Wild Rice
1 1/2 cups thinly sliced celery

Cook onion in butter in 10-inch skillet until tender
but not brown. Add enough water to cranberry sauce
to make 4 1/4 cups. Add cranberry sauce and contents
of rice and seasoning packets to skillet. Stir. Bring to
a boil. Cover tightly and cook over low heat until all
liquid is absorbed, about 25 minutes. Stir in celery.