2 1/2 c. chicken broth
1/2 c. wild rice
1/4 c. butter
1 small onion, minced
1 can mushroom pieces
1/2 c. chopped celery
1 can sliced water chestnuts
1 c. white rice
1 tsp. poultry seasoning
1/2 tsp. salt
Dash of pepper
2 Tbsp. minced parsley
Saute vegetables in butter; add to rice and broth. Cover and bake till done. I use a rice cooker. A buffet dish for sure. Makes 10 servings.
~Phyllis Clyde
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