4 2TButter 1cchopped celery 1cChopped onion 2pk( 4.3 oz. each) long-grain and wild rice mix 1cn(15 oz.) libby's whole kernel sweet corn, drained 1cn(8.5 oz.) libby’s peas and carrots, drained 0.5ccup toasted sliced almonds* In a large saucepan, melt butter over medium heat. Add celery and onion; cook about 5 minutes or until soft. Add rice, seasoning packet and amount of water specified on the box (omit butter). Bring to a boil; reduce heat, cover and simmer about 30 minutes or until liquid is absorbed and rice is tender. Add corn and peas and carrots; stir gently over medium heat until heated through. Transfer to serving bowl; sprinkle with almonds. * To toast almonds, place on a baking sheet in a 350°F oven about 15 minutes or until golden brown.