1/2 c. butter
1 1/4 c. long grain rice
1/2 c. chopped celery
1/2 c. chopped onion
1/2 lb. fresh mushrooms, sliced
1 (13 3/4 oz.) can chicken broth
1/2 tsp. thyme
1/2 tsp. salt
Dash pepper
2 bay leaves
1/4 c. chopped fresh parsley

Melt butter in heavy pan with tight fitting lid. Add rice and stir to coat. Add onion, celery and mushrooms and saute for 5 minutes. Meanwhile, heat broth and spices to boiling. Stir broth into rice and stir until mixture boils. Reduce heat and simmer covered, 25-30 minutes. Fluff and add fresh parsley.

Microwave Directions: Place heated broth into microwave 2 quart dish. Stir in rice mixture (that has been sauteed). Cover and cook on high approximately 20 minutes. Fluff and add parsley.