- 2 cups Long Grain Rice
- ¾ cup Onions, diced
- ¾ cup Celery, diced
- 1 can Mushrooms sliced (15 oz)
- 3 tbs Butter
- 4 cups Chicken Bouillon
Drain mushrooms and chop smaller.
In a skillet melt the butter over medium high heat and saute the onion, celery and mushrooms until golden brown.
Transfer the sauteed vegetable to a 2 quart pot.
Add the chicken broth and bring to a boil.
Pour in the rice, stir and simmer for 15 minutes until all the liquid is absorbed