Originally Published:
Like Mama Used to Make . . . and More, 1986
Original Images:

1 c. rice
2 c. bouillon
3/4 c. celery, chopped
1/2 stick margarine
1/2 c. almonds, blanched and chopped coarsely, toasted if desired
1/2 lb. mushrooms, sliced
salt, pepper to taste
1 clove garlic, minced

Cook all ingredients together until rice is ready.

Drained tiny peas can be added to the cooked rice.