Butter
2 c. wild rice
1 lg. onion, minced
1 c. finely diced celery
4 c. chicken broth
1/4 tsp. mono. glut.
1 c. chopped walnuts
1 can (3 oz.) chopped mushrooms, drained
1/2 tsp. celery salt
1/2 tsp. poultry seasonings
Salt to taste

Put 1/3 cup butter in saucepan with rice. Brown rice lightly; add onion and celery; cook 2 or 3 minutes. Stir in broth and glut. Cover and simmer for 30 minutes. Saute walnuts and mushrooms lightly in 1 tablespoon butter. Add remaining ingredients to first mix. Makes about 7 cups.