1 1/2 c. rice
3 c. chicken broth
1 tbsp. butter
Salt and pepper to taste
1 lb. Italian sausage
1/2 lb. mushrooms, sliced thin
1 onion, diced
1 c. milk
1 (10 oz.) frozen peas, thawed
4 oz. shredded Cheddar cheese
7 oz. jar pimentos
1 lb. zucchini, sliced

Cook rice in chicken broth. Heat sausage in 1/4 cup water, cover and simmer 5 minutes. Uncover, brown and slice. In drippings, cook mushrooms and onions. Mix rice and all ingredients except zucchini together. Mold in 2 1/2 quart bowl that has been sprayed with cooking spray. Bake at 350 degrees for 30 minutes. Remove and let set.

Melt 3 tablespoons butter in skillet. Saute zucchini, salt and pepper to taste. Unmold rice onto serving plate. Spoon zucchini around mold.