Tomato and okra soup

2 tablespoon dry rice
2 1/2 cups water
1 tablespoon margarine
1/2 cup celery, chopped
1 tablespoon green pepper,chopped
2 tablespoon onion, minced
1 cup tomatoes, stewed
1/2 teaspoon salt
1 cup okra, thinly sliced
3 tablespoons parsley, chopped

Brown rice in oven until golden brown.
Add water and cook for about 15 minutes.
Saute celery, pepper and onion in margarine and add to rice.
Add tomato and salt; add okra for the last 6 minutes before rice is done.
Simmer together and serve with chopped parsley.
Yield: 4 servings.