1 sm. onion, chopped
1 c. chopped celery
2 tbsp. butter
1 c. long grain rice
2 c. chicken consomme
1 sm. can mushrooms, chopped
1 sm. can water chestnuts, sliced
Toasted buttered almonds

Saute onion and celery in butter; add rice and brown slightly. Add consomme, mushrooms, water chestnuts; bring to a boil. Transfer to baking dish, cover and bake at 350 degrees for 45-60 minutes. Put toasted buttered almonds on top. Serves 6.