1 1/2 c. natural brown rice
3 c. chicken broth
1 c. finely chopped celery
1/2 c. chopped onion
1/4 c. butter
1 tsp. poultry seasoning
1/4 tsp. ground black pepper

Combine brown rice and chicken broth in a saucepan. Bring to a boil. Lower heat to simmer. Cover with a tight-fitting lid and simmer for 45 minutes. Saute chopped celery and onion in butter. Add sauteed vegetables and seasoning to cooked brown rice. Stir together and serve warm. Yield: 6 servings.