1 c. regular long grain rice
2 sm. onions, minced
2 stalks celery, minced
1/2 green pepper, minced
1 sm. jar canned mushrooms
1/4 stick butter
1 tsp. salt
1 tsp. poultry seasoning
1 egg, beat until frothy
1/2 c. pecans
1/4 c. chopped parsley
1 (4 oz.) can water chestnuts

Cook rice with 2 chicken bouillon cubes. While it cooks saute onion, celery, pepper in butter until tender but not brown. Add remaining ingredients and mix well. Combine with cooked rice and eggs. Add nuts and parsley. Moisten with mushroom liquid or chicken broth. If mixture seems dry, turn into greased baking dish and bake at 350 degrees for about 30 minutes.