Mushroom and Rice Pilaf

Mushrooms, “delicacies of the earth,” boast many varieties-all with unique shopes, textures and flavors from bland to rich, nutty and earthy. Mushrooms should be firm and plump with tight, comport cops. The brown gills under the caps should be concealed. Avoid mushrooms that ore broken, damaged or have soft spots. Mushrooms should be cleaned by removing the dirt with o damp cloth or by quickly washing off under running water, then wiping dry. Do not soak fresh mushrooms; they will absorb the moisture.

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1 (14 1/2-oz.) can reduced-sodium chicken broth
1 cup sliced fresh mushrooms
1/2 cup sliced celery
1 cup uncooked brown rice
1/2 cup chopped onion

Directions

In a medium saucepan combine 3/4 cup water and chicken broth. Bring to a boil; add brown rice. Reduce heat; simmer, covered, for 20 minutes or until rice is tender.

While rice is cooking, coat a nonstick skillet with nonstick cooking spray. Saute mushrooms, celery and onion over medium heat for 5 minutes or until tender. Stir in rice mixture.

Makes 4 servings