1/2 c. uncooked long grain rice
1/2 c. chopped celery
1/4 c. chopped onion
3 chicken bouillon cubes
16 oz. can bean sprouts, drained, rinsed
4 oz. can sliced mushrooms, drained
1/2 tsp. poultry seasoning
1/8 tsp. rubbed sage
Dash pepper

In saucepan combine rice, celery, onion, bouillon cubes, 1/4 teaspoon salt, 1 1/2 cups water. Bring to boiling; reduce heat. Simmer, covered until rice is tender, about 20 minutes.

Remove from heat; stir in remaining ingredients and 1/3 cup water. Turn into 1 quart casserole. Bake, covered at 350 degrees until heated through, about 30 minutes. 34 calories/serving. Makes 8 servings.