•3 tablespoons butter
•16 ounces fresh sliced mushrooms
•1 cup slivered blanched almonds
•1 cup brown rice
•3 cups water
•1/4 to 1/2 cup chopped pimiento
•1 teaspoon salt
•1/8 teaspoon pepper
Preparation:
Melt butter in medium saucepan; sauté mushrooms and almonds until golden. Add remaining ingredients; cover and bring to a boil. Reduce heat and simmer 45 minutes, until rice is tender. Enjoy
