1 1/2 c. uncooked brown rice
2 c. chopped celery
1 c. chopped onion
1/4 c. butter, melted
2 (4 oz.) cans chopped mushrooms, undrained
1/2 - 1 tsp. dried summer savory
1 tsp. salt
1/4 tsp. sweet basil
1/2 c. vegetable chicken broth

Cook rice as directed on package. Cook celery and onion in butter until done but not browned. Add to rice along with mushrooms, seasonings and broth. Bake one hour. Makes 1 1/2 quarts dressing.