Categories: Vegetables, Londontowne, Beef, Rice/grains 
      Yield: 4 servings 
  
      1 c  Rice (raw)                        1/2 c  Onions, diced 
      1 cn Chicken broth soup                1/2 c  Celery, diced 
    1/4 lb Butter or margarine                 1 ts Salt 
    1/2 c  Mushrooms, chopped                  1 cn Beef consomme soup 
  
  Melt butter in skillet and cook onions and celery until translucent. Into 
  buttered casserole dish put alternate layers of rice, onion/celery 
  mixture, and mushrooms. Add salt and a little pepper. Pour the two cans of 
  broth over the mix and place covered in oven at 350 degrees for 45 minutes 
  or until liquid is absorbed. If rice seems dry, add a little water.