1 c. brown rice, uncooked
1 c. carrots, diced
1 c. celery, diced
1 c. Loma Linda Dinner Cuts, cut in small pieces or substitute chicken cut up
1 medium onion, diced
3 tbsp. G. Washington's Rich Brown Seasoning
1 can mushroom soup
1/4 c. oil
3 c. water

Combine rice, carrots, and celery in large, greased casserole. Braise onions and Dinner Cuts in oil. Add Dinner Cuts to mixture in casserole. Combine seasoning, soup, and water in saucepan; bring to boil and pour over ingredients in casserole. Bake in oven at 375 degrees Fahrenheit for 45 minutes to 1 hour (until rice is well done). This dish can easily be kept and reheated, adding small amount of milk when reheating. If stronger seasoning is desired, use 1 tablespoon Loma Linda Savorex in addition.