2 lg. cooking onions, finely chopped
3 c. thinly sliced celery
8 c. long grain rice
1 1/3 c. butter
Lg. can mushrooms, sliced (or 2 lbs. fresh)
1 tbsp. salt
1 tsp. pepper
2 1/2 tsp. thyme
18 1/2 c. chicken broth (3 cans of 49 1/2 oz. size)

Saute onion, celery and rice in butter over low heat until vegetables are transparent and the rice is golden. Add salt, pepper, thyme, mushrooms and chicken broth.

Pour into 2 large stainless steel baking pans (13x23) and cover with foil. Bake in a 375 degree oven until broth is absorbed, about 45 to 55 minutes. Serves 50.