1 pkg. UNCLE BEN'S® long grain and wild rice mix
1 (10 1/2 oz.) can consomme, undiluted
1 1/2 c. finely chopped celery
1 bunch green onions, sliced
1 (6 oz.) can sliced water chestnuts
1/2 c. vermouth

Make rice according to package directions, adding consomme. Simmer, covered, until liquid is absorbed. Saute vegetables until limp. Combine with cooked rice and place in a buttered 2-quart casserole. Add vermouth and dot with butter. Bake, covered, in 350 degree oven for 30-40 minutes.