2 c. (uncooked) brown rice
1 lb. sweet sausage
2 lg. onions
6 lg. stalks celery
1 lb. fresh mushrooms
2 (6 oz.) cans sliced water chestnuts
Italian herb seasoning
Butter for sauteing

Cook rice in 4 cups unsalted water. Slice sausage thin. Cook and drain. Chop onions and celery. Saute in butter, sprinkling generously with Italian herb seasoning. Add water chestnuts. Combine all ingredients with mushrooms and heat through. Cover and let stand a few minutes before serving. Can be made ahead and refrigerated or frozen.