1 can salmon
1 tsp. minced garlic
3/4 c. chopped onion
1 1/2 c. sliced mushrooms
1/4 c. butter
1 c. rice
2 c. chicken broth
1/4 tsp. salt
1 med. sliced zucchini
1 c. frozen peas
Grated Parmesan cheese

Drain salmon, reserving liquid. Break salmon into chunks and set aside. Saute garlic, onion and mushrooms in butter. Add rice, salmon liquid, chicken broth and salt. Bring to boil, cover and cook over low heat 10 minutes. Add zucchini and peas and cook 10 minutes more. Add salmon and heat 5 minutes. Sprinkle with grated Parmesan.