Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | CHOPPED ONION |
| ½ cup | SHREDDED CARROTS |
| ½ cup | CHOPPED WALNUTS OR ALMONDS |
| ¼ teaspoon | EACH MARJORIAM, THYME AND |
| \N \N | CHOPPED ROSEMARY |
| 4½ ounce | FRESH OR DRAINED MUSHROOMS |
| 1 teaspoon | BUTTER OR MARGARINE |
| 4 cups | COOKED RICE (BROWN,WHITE OR |
| \N \N | WILD) |
| 2 tablespoons | CHOPPED PARSLEY |
In medium skillet, cook onion, carrots, walnuts, mushrooms and herbs in butter over medium heat until vegetables are tender but still crisp. Stir in rice and parsley; heat throughly. Salt and pepper to taste. ENJOY!! Submitted By KINGMAN@... (WESLEY KING) On SUN, 12 NOV 1995 115914 ~0500