|1 cup||Chopped onions|
|½ pounds||Monterey Mushrooms, sliced|
|6 tablespoons||Butter or margarine|
|1 cup||Uncooked Comet Long Grain Rice|
|2 cups||Chicken broth|
|½ cup||Blue Diamond Sliced Almonds|
Saute onions and mushrooms in 3-4 tablespoons butter until tender. Add Comet Rice and continue cooking until golden. Add pepper and broth.
Stir well. Heat to boiling. Cover, reduce heat and simmer 15 minutes or until rice is tender and liquid is absorbed. Remove from heat and let stand (covered 5 minutes). Saute almonds in remaining 2 tablespoons butter. Fluff rice with fork, stir in almonds and toss lightly. Submitted By MICHAEL ORCHEKOWSKI On 11-23-94