1 pkg. pecan rice mix or leftover rice
1/2 c. sliced fresh or dried mushrooms
3/4 c. hot water for reconstituting dried mushrooms
1 tbsp. butter
1 shallot, minced
2 tbsp. pine nuts or almond slivers
1/2 bunch broccoli florets
1 tbsp. soy sauce
1 (6 1/2 oz.) can albacore tuna in spring water including liquid
Salt, freshly ground pepper
1/2 tsp. dill weed
1 tsp. onion & garlic powders
1/2 c. grated Parmesan cheese

Make rice according to package directions. Meanwhile, if using dried mushrooms, heat water in microwave on high (100% power) 1 1/2 minutes. Add dried mushrooms and soak about 5 minutes. Drain, reserving liquid.

Melt butter in large nonstick skillet. Add shallots, nuts, broccoli and mushrooms; saute until shallot is translucent and mushrooms are soft. Add tuna, including liquid and stir. Add reserved liquid from dried mushrooms or hot water if using fresh mushrooms and rice. Stir in salt and pepper to taste, onion and garlic powders and dill weed. Add soy sauce and bring to a boil. Stir in Parmesan cheese. Reduce heat to low and cook 5 minutes longer.

Makes 4 servings.