Rice Pilaf - cooking recipe

Ingredients

2 1/2 c. water
1 1/4 c. long grain rice
2 chicken bouillon cubes
1/2 tsp. salt
4 Tbsp. butter
2 c. diagonally sliced celery
1/2 c. sliced green onions
1 (4 1/2 oz.) jar sliced mushrooms, drained

Preparation

In medium saucepan, combine water, rice, chicken bouillon cubes and salt.
Bring to a boil.
Cover and simmer on low heat until liquid is absorbed, about 15 minutes.
Melt butter in large skillet.
Add celery and onion.
Cook until almost tender, about 5 minutes.
Add mushrooms.
Heat.
Fold in hot, cooked rice.
Yields about 6 cups.