2 (8 oz. ea.) pkgs. fresh mushrooms, sliced
3 tbsp. chopped green onions
3 tbsp. butter
2 (7 oz. ea.) pkgs. seasoned rice (I use Ben's long grain & wild rice)
2 1/2 cups chicken broth
2 cups whipping cream
1 cup dried cherries or dried apricots
1 cup chopped pecans, divided
1/2 tsp. salt

Preheat oven to 350°F.

Cook and stir mushrooms and onions in butter until golden brown. Stir in rice, seasoning packets, broth, whipping cream, cherries, 3/4 cup pecans and salt. Mix well.

Spoon into 3-quart casserole dish. Cover and bake at 350°F for 50 minutes.

Uncover, sprinkle with remaining pecans and continue baking for 10 to 15 minutes.

Submitted by: Erin