3 tablespoons olive oil
3 (5 oz) skinful celery, diced
3/4 cup fresh mushrooms, sliced
1 cup uncooked white rice
1 tablespoon lemon juice
1/4 cup chopped green onions
1 teaspoon brown sugar
1 dash salt
1 1/2 teaspoons dried rosemary
Heat olive oil in a large skillet over medium heat. Saute celery, mushrooms, onion and rice in oil, stirring just until tender. Mix in lemon juice, green onions, brown sugar and salt. Simmer, stirring, 5 minutes. Remove from heat and stir in rosemary.
Immediately after mixing in your ingredients, stir in your favorite salad dressing. Drop by drops into lettuce, roll and sprinkle with seasoning salt. Cover and refrigerate for at least an hour. Roll out and warm in the refrigerator before cutting into 1/2 inch slices.