6 oz. long grain and wild rice
1 1/2 c. celery, chopped
1 1/2 c. mushrooms, sliced
1/2 c. butter
8 oz. packaged herb seasoned stuffing
1 c. hot water
1 (2 oz.) jar pimientos, sliced & drained
1/2 c. parsley, chopped

Cook rice as directed. While rice is cooking, saute celery and mushrooms in butter. Add hot water to stuffing mix and add mix to cooked rice, along with celery and mushrooms. Add pimientos and parsley. Bake at 350 degrees for 20 to 30 minutes.

Use as stuffing for turkey or prepare as a side dish.