Baked Mushroom Rice
1 cup uncooked rice
1/2 cup sliced green onions, including tops
1 tablespoon butter
1 can (2 and 1/2 oz.) sliced mushrooms with liquid
1/4 cup chopped pimientos
1 and 1/2 cups chicken broth
1/4 cup dry sherry
1 teaspoon salt
1/2 teaspoon seasoned pepper
Sprinkle rice in a buttered baking dish. Cook onions in butter until soft. Add remaining ingredients. Bring to a boil. Pour over rice; stir. Cover with a tight-fitting lid or foil. Bake at 375 degrees for 25 to 30 minutes or until rice is tender and liquid is absorbed. Fluff lightly with a fork. Makes 6 servings.
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