2 c. sliced mushrooms, fresh
1/2 stick butter
1/2 c. chopped onion
1/2 tsp. dried thyme leaves
2 c. reg. long-grain rice
1/4 c. chopped pimentos
1/4 c. chopped parsley
3 1/3 c. chicken broth

Heat butter in 3 quart saucepan. Add mushrooms, onion, thyme, cook, stirring occasionally until onion is tender, about 5 minutes. Add rice and cook 2 to 3 minutes until lightly browned. Add broth, bring to boil. Reduce heat, cover, and simmer 15 minutes, stirring occasionally. Remove from heat, stir in pimentos and parsley, serve. Serves 8.