2 c. instant uncooked rice
3 carrots, cut in 2" strips
1 c. chopped onion
6 scallions, chopped
1/4 c. butter
1 sm. can mushrooms, drained
2 c. water
10 oz. frozen peas
2 tsp. salt
1 tsp. onion salt
1 c. chopped pecans or almonds
2 tbsp. butter

Saute carrots, onion, scallions and mushrooms in 1/4 cup butter. Saute pecans in 2 tablespoons butter and separate pan. Add rice. Heat water to boiling. Add rice mixture and stir well along with seasonings and peas. Simmer, covered 5 minutes. Remove from heat and add pecans. Stir.