Recipe: Garden Rice

GARDEN RICE
Serves 8

3 tb margarine
1/2 cup chopped onion
1/2 cup chopped celery
10 mushrooms, sliced
1 can condensed beef broth
1 tb Worcestershire Sauce
Water
1 1/2 cup long grain rice
1 pkg frozen mixed vegetables
2 tb chopped fresh parsley

In large saucepan, with tight fitting lid (or in a caldero), melt the butter. Add onion, celery and mushrooms; saut 5 minutes. Add broth, Worcestershire sauce and water to measure 2 cups. Pour into saucepan. Bring to boiling point. Stir in rice and and mixed vegetables. Reduce heat to medium and cook, uncovered, until almost dry, when small craters appear in the surface. Move from the bottom up just once, cover and reduce the heat to low. Cook for approximately 20 minutes. Uncover and fluff the rice with a fork. Add parsley and serve.