| | Directions | | Cook celery and onion in butter until tender; add rice and cook until golden. Add mushrooms, salt, pepper, and thyme. Stir in chicken broth. Bring to boil; reduce heat and simmer covered, for 20 minutes or until liquid is absorbed. Spoon into greased 2 quart casserole. Bake at 325° for 30 minutes. |
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| Ingredients | | - |  | 1/4 cup minced onion |
| - | | 1/4 cup butter |
| - | | 1/4 teaspoon pepper |
| - | | 1/2 cup thinly sliced celery |
| - | | 1 1/2 teaspoons salt |
| - | | 1/2 teaspoon thyme |
| - | | 3 1/2 cups chicken broth |
| - | | 1 can mushroom buttons (drained) (6 ounce can) |
| - | | 1 1/2 cups uncooked regular long grain rice |
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