1/3 c. onion, thinly sliced
1 c. celery, diced
1/2 lb. mushrooms, sliced
2 c. cucumbers, thinly sliced
2 tomatoes, cut in wedges
1 c. green pepper, thin strips
2 c. hot bouillon, chicken or beef
1 tsp. salt
1/8 tsp. pepper
1 tbsp. lemon juice
1 tbsp. cornstarch
2 tbsp. cold water
1 1/3 c. Minute Rice

Saute onion, celery and mushrooms in butter until tender. Add remaining vegetables, 1 cup of the bouillon, salt, pepper and lemon juice.

Combine cornstarch and cold water. Stir until smooth and gradually stir into vegetable mixture.

Make a well in center of vegetable mixture. Place rice, right from the box, into the well. Carefully pour remaining cup of bouillon over rice, moistening it evenly. Cover and simmer for 5 minutes or until rice is tender. Serves 6-8.