2 ribs celery with tops, chopped coarse
1 lg. onion, chopped coarse
1 clove garlic, crushed
1/4 c. butter
1 1/2 c. water
1 c. brown rice
1 can mushroom stems and pieces, undrained
1 tsp. salt
1/2 tsp. thyme
1 chicken bouillon cubes

In large skillet, saute celery, onion and garlic in butter, about 5 minutes. Add remaining ingredients and bring to boil, stirring to dissolve bouillon. Cover and steam over low heat without stirring 50 minutes or until rice is tender and liquid is absorbed. Let stand covered 10 minutes before serving. Fluff rice lightly with fork. 4-6 servings.