Ingredients:

• 4 cups GF chicken broth, divided
• 1-1/2 cups uncooked long grain rice
• 2 cups chopped onion
• 2 cups chopped celery
• 1/2 cup butter or margarine
• 2 cans (4 oz. each) mushroom stems and pieces, drained (optional)
• 1-1/2 to 2 teaspoons poultry seasoning
• 3/4 teaspoons salt
• 1/2 teaspoons pepper
• Fresh sage and thyme, optional

Directions:

• In a saucepan, bring 3-1/2 cups broth and rice to a boil.
•   Reduce heat, cover and simmer 20 minutes or until tender.
•   In a skillet, sauté onion and celery in margarine until tender.
• Stir in rice, mushrooms, poultry seasoning, salt, pepper, and remaining broth.
• Pour into a greased 13x9x2 inch baking dish.
• Bake, uncovered, at 350° for 30 minutes.
• Garnish with sage and thyme if desired.