Rice Pilaf - cooking recipe

Ingredients

3 c. water
1 1/2 c. long grain natural rice (not quick)
1/2 stick butter
1 medium onion, chopped
3 stalks celery (including leaves). peel off outside strings and chop
3 medium carrots, peeled and diced
6 medium mushrooms, cleaned and chopped
1/4 c. fresh parsley leaves, chopped
3 tsp. (heaping) chicken bouillon granules (Wyler's)
1/4 green pepper and 1/4 red pepper, chopped

Preparation

Melt butter in large saucepan.
Add onion.
Cover and simmer 3 to 5 minutes.
Add all ingredients, except rice and water.
Turn with spoon to coat vegetables well.
(Add more butter if mixture appears too dry or add 1/4 cup water.)
Cover and simmer 5 to 10 minutes, stirring occasionally.
Add rice. Cover and simmer 3 minutes.
(Can be prepared to this point the night before or that morning.)
Refrigerate.
Add water just before final preparation.