Brown Rice and Mushrooms
3 tablespoons butter
16 ounces fresh sliced mushrooms
1 cup slivered blanched almonds
1 cup brown rice
3 cups water
1/4 to 1/2 cup chopped pimiento
1 teaspoon salt
1/8 teaspoon pepper
Melt butter in medium saucepan; saute mushrooms and almonds until golden. Add remaining ingredients; cover and bring to a boil. Reduce heat and simmer 45 minutes, until rice is tender.
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