8 ounces sliced fresh mushrooms
1/2 cup chopped onions
3 cloves garlic, finely minced
1 tablespoon butter
1 tablespoon olive oil
1/2 teaspoon each fresh basil and oregano
1 (14.5) oz can green beans
1 1/4 cups cooked rice
1 jar (2 ounces) roasted pimientos or eggplant in oil, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup plain yogurt
1 tablespoon freshly squeezed lemon juice

Cook mushrooms, onion and garlic in butter and olive oil until tender. Add beans, rice, pimiento and seasonings. Fold in yogurt and heat on low heat just until heated through. Add lemon juice and stir well.

May be served warm or chilled.

Makes 6 servings.