3 tbsp. butter
1/2 c. coarsely chopped nuts (slivered almonds)
1 c. mushrooms (5 1/2 oz. or more)
6 green onions
1 c. diced celery
2 bouillon cubes
1/2 tsp. salt
1 tsp. oregano
1 c. rice

Melt butter in heavy skillet. Add nuts and cook slowly until delicate brown. Add liquid and mushrooms to skillet along with celery, onion, bouillon cubes, salt and oregano. Bring to boil, add rice slowly. Cover, reduce heat and simmer 25 minutes.