Mushroom Oven Rice

Ingredients

1 cup uncooked long grain rice
14 cup butter, or 14 cup margarine
12 cup celery, finely chopped
12 cup onion, finely chopped
1 cup mushrooms, fresh, sliced
1 can (14 1/2 ounce) chicken broth
13 cup water
2 tablespoons soy sauce
1 tablespoon parsley flakes

Directions

In a large skillet, saute the rice in butter for 2 minutes or until golden brown.
Add celery and onion; cook and stir for 2 minutes.
Add mushrooms; cook and stir until the celery is tender.
Pour into a greased 1 1/2 quart casserole dish.
Stir in the broth, water, soy sauce and parsley.
Cover and bake at 350 degrees for 45-50 minutes or until liquid is absorbed and rice is tender.