Ingredients:

• 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

Directions:

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