1 tbsp butter
2 tbsp extra virgin olive oil
2 clove garlic, minced
1 small onion, finely chopped
¼ cup chopped celery
2 cups fresh sliced mushrooms
1 (14.5oz) can chicken broth
2 cups Minute Rice Brown Rice, uncooked
½ cup chopped walnuts, toasted
2 tbsp chopped fresh parsley
Heat the butter and the oil in a large saucepan over medium heat. Add the onion, and celery and cook for 3 minutes, stirring occasionally.
Add the mushrooms and cook for another 3 minutes. Add the broth and stir. Bring to a boil and add the rice. Cover and cook over medium low heat for 5 minutes. Remove from the heat and let stand for another 5 minutes.
Add the walnuts and the parsley. Toss and serve!