Rice Pilaf

• 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

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

water, long grain natural rice, butter, onion, stalks celery, carrots, mushrooms, parsley, chicken bouillon granules, green pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=296913 (may not work)