Rice & Mushrooms

Ingredients:

2 cups

Long Grain Rice

Drain mushrooms and chop smaller.

In a skillet melt the butter over medium high heat and sauté the onion, celery and mushrooms until golden brown.

Transfer the sautéed 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.

¾ cup

Onions diced

¾ cup

Celery diced

1 can

sliced Mushrooms 15 oz

3 tbs

Butter

4 cups

Chicken Bouillon