1 lb. mild or hot bulk sausage
1 pkg. UNCLE BEN'S® wild and white rice
1 (6 oz.) can mushrooms
1 can sliced water chestnuts
1 can cream of mushroom soup
1 (2 oz.) jar pimiento

Cook, drain and crumble sausage. Cook rice according to directions. Drain mushrooms, water chestnuts and pimientos. Mix all ingredients. Bake in 350 degree oven 30 minutes. May be frozen before baking. Serves 8.