1 cube butter
2 c. rice
2 c. celery
1 onion, chopped
1 c. chopped green pepper
1 c. chopped parsley
1 c. pecans or almonds
2 c. sauteed mushrooms
2 tsp. salt
4 1/2 c. liquid (1 c. bouillon, 3 1/2 c. water)
2 eggs, well beaten
1/2 tsp. thyme
1/2 tsp. marjoram

Cook rice 25 minutes. Saute all vegetables except parsley. Add vegetables to rice with parsley and eggs. Add almond and seasoning. Cover tightly and bake in 300 degree oven for 1 hour. Serves 12.