2 boxes long grain & wild rice mix
6 tbsp. butter
4 1/2 c. water
3 c. celery, chopped
1 lg. onion, chopped
1 (7 oz.) jar pimento stuffed olives, drained & sliced
1 tsp. salt
1/4 tsp. pepper
1/4 c. almonds, chopped
1 (4 oz.) can mushroom slices, drained

Prepare rice with 2 tablespoons butter and 4 1/2 cups water, following label directions. Saute celery and onion in remaining butter until softened, yet still crisp. Add salt and pepper. Lightly stir rice and vegetables together. Serves 8 to 10.