1 (7 3/4 oz.) can salmon
1 clove garlic, minced
3/4 c. chopped onion
1/2 c. sliced celery
1/3 c. chopped green onions
1/4 c. butter (optional)
1/4 lb. mushrooms, sliced
1 c. rice
2 c. chicken broth
1/4 tsp. thyme
1/4 tsp. marjoram
1 med. zucchini, sliced
1 c. frozen peas
Grated Parmesan cheese

Drain salmon, reserve liquid, discard skin and bones and break salmon into chunks. Saute garlic, onion, celery, green onions and mushrooms in butter or microwave all these vegetables 2-3 minutes without butter. Add rice, salmon liquid, chicken broth and seasonings. Bring to a boil.

Cover and cook over low heat 10 minutes until liquid is gone. Add salmon. Sprinkle with cheese. Heat 5 more minutes. Serves 6.