1 c. sliced mushrooms
1/2 c. chopped onion
2 tbsp. olive oil
1 (10 1/2 oz.) can Progresso white clam sauce
1 c. regular cooking rice, uncooked
3/4 tsp. oregano leaves, crushed

Saute mushrooms and onion in hot olive oil until tender. Add clam sauce, 1 1/2 cups water, rice, and oregano. Bring to boil. Reduce heat, simmer, covered until rice is tender, 20 minutes. Spoon into 1 quart ring mold. Turn out into serving dish. Fill center with hot vegetables or creamed fish, or serve alone. 4-6 portions.