In a large sauce pan, saute the onions and celery in the olive oil, until softened.

Add mushrooms and dry rice. Toss and continue to saute to toast the rice. The rice should turn a more solid white, or even a light brown. Stir often to prevent burning.

Combine the stock, soy sauce, turmeric, and garlic powder. Add to the rice.

Bring to a boil, reduce to low and cover. Simmer 20 minutes.

Remove from heat, stir, and let stand 5 minutes.