Rice Dressing

4 cups 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 ounces each) mushroom stems and pieces, drained
3 tablespoons minced fresh parsley
1-1/2 to 2 teaspoons poultry seasoning
3/4 teaspoon salt
1/2 teaspoon pepper
Fresh sage and thyme, optional

In a saucepan, bring 3-11⁄42 cups broth and rice to a boil. Reduce heat; cover and simmer for 20 minutes or until tender. Meanwhile, in a skillet, sauté onion and celery in butter until tender. Stir in rice, mushrooms, parsley, poultry seasoning, salt, pepper and the remaining broth. Pour in to a greased 13-by-9-by 2-inch baking dish. Bake, uncovered, at 350 degrees for 30 minutes. Garnish with sage and thyme if desired.

Yield: 10-12 servings.