1 c. rice
4 c. chicken broth or bouillon
1 c. diced celery
1/4 c. chopped onions & chives
1/2 c. melted butter
1 (4 oz.) can mushrooms
1/2 tsp. marjoram
1/4 tsp. oregano
1/4 tsp. pepper
1/4 tsp. thyme
1 tsp. seasoned salt

Saute celery and onion in butter. Wash rice and add to boiling broth and bring to a boil. Cover and simmer 30 to 45 minutes or until rice is half done and all broth is absorbed. Saute the celery and onions for 2 or 3 minutes. Drain mushrooms except for 2 tablespoons, add to rice along with the remaining ingredients including also the celery and onion mixture. Makes 6 cups or enough for a 10 pound turkey.