Substitute 11/2 beef bouillon cubes dissolved in 3 cups warm water for the beef broth and water. Since bouillon cubes contain salt, you will want to omit the seasoned salt from the recipe.
1 cup long-grain rice
1/3 cup wild rice
1/4 cup margarine, melted
1/2 cup shredded carrots
4 green onions, sliced
1 cup chopped celery
2 1/2 cup beef broth
1/2 cup water
1 1/2 Tbsp Worcestershire sauce
1 tsp seasoned salt
1/2 tsp pepper
Saut� long grain rice, wild rice, carrots, green onions and celery in margarine in a large skillet over medium-high heat until long grain rice turns light brown.
Add broth, water, Worcestershire sauce, seasoned salt and pepper to skillet. Bring to a boil and reduce heat to a simmer.
Cook, covered, for 40 minutes or until rice is tender and liquid is absorbed.
Remove from heat. Let sit, covered, for 5 minutes. Fluff with fork before serving.
Store open packages of rice in sealable plastic bags. The rice will remain fresh longer. Aromatic rices, such as basmati, should be stored in the refrigerator.