2 c. sliced raw carrots
2 c. water
1 can (10 3/4 oz.) condensed cream of celery soup
1 pkg. (6 3/4 oz.) long grain & wild rice mix

Cook carrots in saucepan with water until tender, about 8-10 minutes. Drain, reserving liquid. Place soup in saucepan. Pour reserved liquid into empty soup can and add additional water, if necessary to fill. Add measured liquid and contents of seasoning packet to soup in saucepan. Bring to a full boil. Add rice and carrots. Remove from heat; cover and let stand 15 minutes. Makes 4 3/4 cups or 6 servings.