1 (6 oz.) pkg. long and wild rice mix
1 lb. bulk pork sausage
1 can cream of mushroom soup, undiluted
1 c. fresh mushrooms, chopped
1/2 c. chicken broth
1/4 c. minced celery
1 tsp. parsley flakes
1/2 tsp. pepper

Cook rice according to package directions. Meanwhile brown sausage in skillet; drain excess fat. Combine rice, sausage and remaining ingredients in a greased 2 quart casserole. Bake at 350 degrees for 1 hour.