Rice and More

In a quart pan, combine rice, water and bouillon granules; bring boil.

Reduce heat and simmer for 13 minutes. Saute mushrooms and celery in butter for 5 minutes. Add artichoke hearts, green onions, pimento, lemon peel and juice, thyme, salt and pepper to cooked vegetables and stir all into cooked rice.

Turn into 12 x 7 1/2 x 2-inch pan and bake at 325° for 1 hour.

Or freeze unbaked and reheat without thawing, covered, for

/2 hours at 400°.

Will keep for 3 months frozen.