3 oz. can mushrooms
2 tbsp. chopped onion
1/2 c. slivered almonds
2 tbsp. butter
1/4 lb. grated cheese
1 c. uncooked rice
3 c. water-mushroom liquid
1 tbsp. chicken soup base or 1 bouillon cube
2 tsp. salt
2 tbsp. chopped parsley

1. Drain mushrooms and save liquid.

2. Saute onions and almonds in butter until lightly browned.

3. Dissolve soup base/bouillon cube in water-mushroom liquid and cook rice in combined water-mushroom liquid.

4. Cook until tender.

5. Add grated cheese, almonds, parsley and mushrooms.

6. Put in 350 degree oven and bake 45 to 60 minutes.