8 oz. rice
1 (10 1/2 oz.) can chicken broth
2 1/2 c. cold water
1 can water chestnuts
1 can mushrooms
1 c. broccoli floweretes
1 c. Julian carrots

Combine 8 ounces rice and chicken broth with water. Boil, then simmer for 25 minutes. Stir in drained water chestnuts and mushrooms, with broccoli and carrots. Press into oiled 7 inch ring mold. Let stand 5 minutes and invert onto a serving platter. Serves 6.