4 tbsp. butter
1 c. minced onion
2 c. sliced fresh mushrooms
2/3 c. uncooked long grain rice
2/3 lb. (2 c.) ham, cut into 1/4 cubes
2 c. chicken stock
3 tbsp. minced fresh chives or parsley
Salt and pepper to taste
1/2 c. shredded Cheddar or Gouda cheese, lightly packed
2 c. frozen peas

Preheat oven to 350 degrees. Melt butter in 10 inch skillet, over medium heat. Add onion and mushrooms. Saute until limp and translucent. Add rice. Saute briefly. Stir in ham, chicken stock, parsley, or chives. Stir to blend. Bring to full boil and pour into a 2 quart casserole. Cover and bake 30 minutes. While casserole is baking; thaw peas. Remove casserole from oven. Stir in peas and salt and pepper. Sprinkle cheese evenly over top. Bake, uncovered, 15 more minutes. Serves 4.