3 tbsp. butter
1/3 c. coarsely chopped pecans
1/2 tsp. salt
1 c. diced celery
1 (3 to 4 oz.) can sliced mushrooms
2 1/2 c. water
2 chicken bouillon cubes
1 c. processed white rice
2 c. diced, cooked turkey

Melt butter in a heavy skillet or saucepan. Add pecans, celery and mushrooms. Cook over low heat, turning often, until pecans are toasted. Add water, bouillon cubes and salt. Bring to a boil. Then add rice slowly. Cover and reduce heat; simmer 25 minutes. Add turkey the last 10 minutes of cooking time.