3 tbsp. butter
1 c. sliced celery
1 c. chopped onion
3/4 c. chopped carrot
3/4 c. chopped green pepper
1 c. chopped unpared tart red apple
1 c. sliced mushrooms
1 1/2 c. long grain rice
10 1/2 oz. can condensed chicken broth
1/4 c. toasted slivered almonds

In large skillet, over medium high heat, melt butter. Add celery, onion, carrot and green pepper; saute until carrot is tender, about 8 minutes. Add apple and mushrooms; saute 2 minutes longer. Add rice; toss to combine. Combine chicken broth with enough water to make 3 cups; stir into rice mixture. Bring to boiling, cover. Simmer until broth is absorbed, about 25 minutes. Add almonds; toss to combine. Serve immediately. Makes 6 servings.