|Chopped celery||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Brown rice||3⁄4 Cup (12 tbs)|
|Boiling water||2 Cup (32 tbs)|
|Canned mushrooms||4 Ounce, drained (1 can)|
|Chicken bouillon powder||2 Teaspoon|
1) Preheat oven to 350° F.
2) Take a saucepan and heat margarine in it. Add celery and onion. Saute until vegetables become tender.
3) Take a 2 quart casserole and add the sauteed vegetables to it. Stir in all the other ingredients and mix well.
4) Cover and bake for about 1 1/4 hours or until rice absorbs all water.
5) Remove from oven and serve hot.