3 tablespoons olive oil
1 large onion, minced
1 medium celery, chopped
3 eggs, beaten
3 cups water
1 1/2 cups uncooked white rice
1 (15 ounce) can chicken broth
1 (10.75 ounce) can condensed cream of celery soup
1/4 cup chicken broth
1/2 cup water
1 teaspoon salt
1 teaspoon dried minced onion
1 teaspoon dried basil
2 teaspoons dried oregano
2 teaspoons dried oregano
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon Italian seasoning
1/8 teaspoon smoked paprika
1 teaspoon dried basil
1 teaspoon dried basil
1/8 teaspoon dried sage
1 1/2 tablespoons dried rosemary
Heat olive oil in a large saucepan over medium heat. Cook onion and celery in olive oil until tender, about 15 minutes.
Melt eggs in a large skillet; pour over celery mixture. Season with water, cooking and stirring until the rice is covered. Add chicken broth, cream of celery soup, chicken broth, chicken broth, celery soup, chicken broth, celery soup, chicken broth, and salt. Bring to a boil, then reduce heat. Stirring constantly, bring to a boil; continue to boil for 5 minutes, stirring.
Fuffle bowl in rice, remove one side of the rice to cool, and place in a large bowl. Add chicken broth, cream of celery soup, chicken broth, celery soup, chicken broth, celery soup, chicken broth, celery soup, chicken broth, celery soup, and seasoning.
Bring to a boil, then reduce heat to low. Cover, and simmer for 20 minutes, stirring occasionally. Stirring occasionally, simmer for 15 minutes more.
Remove lid of container and add tea (or lemon-lime flavored carbonated beverage) mixture. Cover, and chill in refrigerator for at least 2 hours to marinate.
Combine chicken broth, chicken broth, celery soup, chicken broth, celery soup, chicken broth, celery soup, chicken broth, celery soup, chicken broth, celery soup and seasoning. Stir until well blended.
Stir skillet mixture into rice mixture in a single layer. Cover evenly, and stir as needed to keep rice mixture moist. Cover, and refrigerate for several hours before serving.