1/2 c. onion
1/2 c. fresh mushrooms
1/4 c. chopped celery
1 clove garlic, minced
1 tbsp. butter
3/4 c. long grain rice
1 1/2 tsp. chicken or beef bouillon granules
1/8 tsp. pepper
2 slices bacon, cooked, crispy, drained & crumbled

In a saucepan cook onion, mushrooms, celery and garlic in butter until tender but not brown. Stir in rice, bouillon pepper and 1 1/2 cups water. Bring to boil, reduce heat. Cover and simmer about 15 minutes or until rice is tender and liquid is absorbed. Stir in crumbled bacon.