Rice Casserole - cooking recipe

Ingredients

1 1/2 c. (360 ml) water
1 c. (240 ml) brown rice
1 tsp. (5 ml) salt
1/2 c. (120 ml) chopped celery
3 green onions with tops, chopped
2 Tbsp. (30 ml) butter
1 (10 1/2 oz. or 298 g) can cream of chicken soup
1 (10 1/2 oz. or 298 g) can cream of mushroom soup
2 cans (4 1/2 oz. or 128 g each) shrimp
1 (16 oz. or 454 g) can bean sprouts
1 c. (240 ml) bread crumbs
1/2 c. (120 ml) chopped pecans

Preparation

Place water, rice and salt in saucepan; cook for 20 to 30 minutes or until rice is tender.
In small skillet, saute celery and onions in butter.