|Uncooked long grain rice||1⁄2 Cup (8 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Chicken bouillon cubes||3|
|Canned bean sprouts||16 Ounce, drained, rinsed (1 Can)|
|Canned sliced mushrooms||4 Ounce, drained (1 Can)|
|Poultry seasoning||1⁄2 Teaspoon|
|Sage||1⁄8 Teaspoon, rubbed|
In saucepan combine rice, celery, onion, bouillon cubes, 1/4 teaspoon salt, and 1/2 cups water.
Bring to boiling; reduce heat.
Simmer, covered, till rice is tender, about 20 minutes.
Remove from heat; stir in remaining ingredients and 1/3 cup water.
Turn into 1-quart casserole.
Bake, covered, at 350° till heated through, about 30 minutes.