1 cup of brown and wild rice mixed (HEB sells a good one in a resealable bag)
2 1/2 cups chicken broth
2 stalks of celery sliced
1 cup chopped, cooked chicken or leftover thanksgiving turkey*
celery salt to taste or just plain salt
Cook in a covered saucepan for about 40 min, stirring as needed and serve hot. Makes for great lunch leftovers too.
*You can omit the chopped chicken and serve with grilled chicken on the side.
