1/2 c. white rice
1 tbsp. chicken base
1 tbsp. chopped onion
3 oz. or 6 to 8 slices American cheese
1 tbsp. butter
1/4 c. slivered almonds
1/2 tbsp. parsley flakes
1/4 c. canned mushrooms
1 3/4 c. water

Chop onions, grate or dice cheese. Drain mushrooms; use juice and amount of water to equal water specified on recipe. Add liquid and chicken base and simmer until rice is tender (about 25 minutes). Saute onions and almonds in melted butter. Add cheese, almonds, onions and mushrooms and parsley to rice. Heat until cheese is melted. Yield: 6 servings (1/3 cup each).