Mushroom and Brown Rice Skillet

From my collection of handwritten recipes 1964.

• Ready In: 1 hr 15 mins
• Serves: 4-6
• Yields: 1 pot of rice

Ingredients

• 1 1⁄2 cups celery, coarsely chopped
• 1  large onion, chopped coarse
• 1  garlic clove, crushed
• 1⁄4 cup butter
• 1 1⁄2 cups water
• 1  cup brown rice
• 1 (4 ounce) can mushroom stems and pieces, undrained
• 1  teaspoon salt
• 1⁄2 teaspoon thyme
• 1  chicken bouillon cube
• 1⁄4 teaspoon pepper

Directions

1. In a large skillet, saute celery, onions and garlic in butter until tender-crisp, about 5 minutes. Add remaining ingredients and bring to a boill, stirring to dissolve bouillon. Cover and steam over low heat without stirring, 50 minutes or until rice is tender and liquid is absorbed. Let stand covered 10 minutes before serving. Fluff rice lightly with fork.