1 1/2 c. cooked rice
2 tbsp. butter
1 lg. chopped onion
1 stick celery, chopped
1 c. chicken broth
Black pepper and onion salt to taste
1 tbsp. fresh parsley
1 c. fresh mushrooms (if desired)

Melt butter in non-stick skillet. Add onions and celery; cook until soft. Add mushrooms; cook 3 minutes more. Add black pepper, parsley, 1 cup chicken broth and cooked rice. Mix and place in 2-quart dish. Place in oven at 350 degrees for 20 minutes or until done. Serves 4.