1 stalk celery (diced)
1/4 cup fresh mushrooms (chopped)
1/4 cup white onion (diced)
1 Tbsp butter
2 cups chicken stock
2 cups water
2 bay leaves
1 tsp salt
2 cups white rice
Saute vegetables in butter until tender.
Combine chicken stock, water, bay leaves and salt. Bring to a boil.
Preheat oven to 325 degrees. Place the rice in deep baking dish. Mix with vegetables and liquid mixture; stir well. Cover pan with foil. Bake 1 hour.
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