In large saucepan, cook celery and onion in butter until tender. Add rice; cook until lightly browned.
Carefully stir in chicken broth. Bring mixture to boiling; reduce heat. Cover and simmer about 45 minutes* or until rice is tender and all liquid is absorbed. Makes 6 servings.
Brands of brown rice vary in the amount of liquid they absorb. If rice is tender after 45 minutes of cooking, drain excess liquid before serving.