2 quarts chopped onions
2 quarts celery and celery leaves, sliced
3 cups canned sliced mushrooms, drained
2 quarts uncooked Riceland Gold Perfected Rice
1 cup butter or margarine
3-1/2 quarts boiling chicken broth
2 tablespoon salt
1-1/2 tablespoon poultry seasoning
1-1/4 quarts sliced toasted almonds
Sauté onions, celery, celery leaves, mushrooms and rice in butter until vegetables are tender and rice is golden. Turn into 12x20x2-inch pan. Stir in chicken broth and seasoning. Cover and bake at 350F for 35 minutes or until rice is tender and liquid is absorbed. Fluff lightly with fork; sprinkle with almonds.
Serves 50