1 C. uncooked brown rice 1/2 onion 1 carrot 1 can no salt added mushrooms (or fresh if you have on hand) 1 celery stock (tips included with leaves) 2 1/4 C. Chicken Broth & Water mix 1 Tbsp. Butter 1 Tbsp pepper 1 Tbsp Parsley 1 tsp salt
Melt butter in sauce pan. Add onion, celery and carrot and sautee for about a minute. Add rice and cook for approximately another minute. Add chicken broth, water, salt, pepper and parsley and bring to a boil. Turn down heat and cover and simmer for 45 mins. There will still be water in the pan, remove the lid and turn up and cook on medium heat until water is gone and rice is "creamy" as a risotto consistency.