Rice and Pears Mediterranean

Heat butter or margarine in a large skillet over medium heat. Add finely chopped celery and onion, stirring frequently until softened, about 5 minutes.

Stir in the cooked rice and curry powder, tossing to combine evenly. Cook for 2 minutes, stirring occasionally.

Pour in the dry white wine and add salt, stirring well to distribute the liquid throughout the rice. Cook for 2 minutes until the wine is mostly absorbed.

Drain the canned pear halves, reserving the liquid. Gently fold the pear halves into the rice mixture, being careful not to break them.

Stir in the mint or currant jelly until well blended with the rice. If using additional curry powder, sprinkle it over the top and toss gently.

Cook for 2 minutes more to warm through and allow the flavors to meld. Adjust salt if needed and serve immediately.