2 c. water
1 c. long grain rice
1 tsp. salt
5 oz. fresh mushrooms, chopped (2 c.)
1/4 c. chopped onion
2 tbsp. butter
2 eggs
2 (3 oz.) pkg. cream cheese, softened
1 (13 oz.) can evaporated milk
1/4 c. snipped parsley
1 tsp. salt

In 1 quart saucepan, combine water, uncooked rice and the first teaspoon salt; bring to boiling. Cover; reduce heat and simmer, covered, for 20 minutes. In skillet, cook mushrooms and onion in butter until onion is tender but not brown. Beat together eggs and cream cheese until smooth. Blend in evaporated milk. Stir in parsley, salt, rice, and vegetables. Turn into ungreased 10 x 6 x 2 inch baking dish. Bake, uncovered, in 350 degree oven for about 35 minutes or until knife inserted comes out clean. Garnish with mushrooms and parsley. Serves 8 to 10.