| | Directions | | Sauté rice in butter until golden brown. Add celery and onion. Cook 2 minutes. Add mushrooms and cook until celery is tender. Put into greased 1-1/2 qt. dish. Stir in broth, water, soy sauce, and parsley. Cover and bake 350° for 45-50 minutes or until liquid is absorbed and rice is tender. |
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| Ingredients | | - |  | 1 cup Long Grain Rice |
| - | | 1/4 cup butter |
| - | | 1/2 cup celery, chopped |
| - | | 1/2 cup onion, chopped |
| - | | 1 cup mushrooms, sliced |
| - | | 1 can chicken broth (14.5 ounce can) |
| - | | 1/3 cup water |
| - | | 1 tablespoon soy sauce |
| - | | 1 tablespoon dried parsley |
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