1/4 c. butter
1/4 c. vegetable oil
3/4 c. chopped onion
2 c. rice
1 c. diced celery
1 tsp. salt
2 (10 1/2 oz.) cans bouillon
2 2/3 c. water
1 (4 oz.) can chopped mushrooms

In skillet, heat butter and oil; when melted add onions and rice. Stir frequently and let rice brown slightly. Cool slightly before adding liquid. Add salt, bouillon, water, mushrooms, and celery. Bring to a boil and pour into 2 quart greased casserole. Bake covered at 325 degrees for 1 1/2 hours or until rice is tender.