Ingredients:
1 (8 ounce) cans sliced mushrooms, drained,liquid reserved
2 teaspoons dried onion flakes
1/3 cup almonds, chopped or sliced
1 cup shredded cheddar cheese
1 1/4 cups uncooked rice
1/8 teaspoon pepper
water
3 beef bouillon cubes
4 teaspoons soy sauce
2 tablespoons chopped parsley
2 tablespoons chopped pimiento
Directions:
Combine drained mushrooms with onions, almonds, cheese, rice and pepper; turn into a greased 2-qt casserole.
Add water to the mushroom liquid to make 3 1/2 cups liquid; heat to the simmering point then add the bouillon cubes and soy sauce to the hot liquid and stir until cubes are dissolved; pour over rice mixture.
Cover and bake in a 375F oven for 45 minutes to 1 hour, or until liquid has been absorbed.
Stir in parsley and pimiento just before serving.
Servings: 6-8
Time preparation: 15 min.
Time total: 75 min.