1/4 c. chopped onion
3 tbsp. butter
1 1/2 c. sliced mushrooms
2 c. chopped broccoli
1 c. diced tomato
1 c. uncooked rice
2 c. water
2 cubes chicken bouillon
1/2 tsp. salt
1/2 tsp. oregano
1/4 c. grated Parmesan cheese

Cook onions in butter until golden. Add mushrooms, broccoli and tomatoes and cook about 4 minutes. Add water and bouillon cubes and bring to a boil. Stir in rice, salt and oregano. cover and cook over low heat, 20 minutes or until water is absorbed. Stir in Parmesan cheese. Serve hot or cold. Serves 6.

Now 3rd grade at Widefield Elementary (Tessa Collins' brother, 6th grade)