1 beef boulion cube
1/2 c chopped onion
1/8 tsp ground thyme
2 tbl butter
1/4 lb fresh mushrooms, sliced
1/2 c chopped celery
1/2 c uncooked white rice
1/2 tsp salt

Preheat oven to 350
Dissolve bouillon cube in 1 1/4 c boiling water

In medium skillet over med heat saute rice with butter for 5 mintues, or until golden brown, stirring constantly
In 1qt to 1 1/2qt casserole dish pour broth, add rice, onions, mushrooms, salt, pepper and thyme
Bake, covered, stirring occasionally for 40 minutes
Stir in celery and bake uncovered for 5 minutes longer