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3 cups rice cooked in chicken broth
8 ounces fresh mushrooms sliced
1/4 cup onion, chopped
salt and pepper to taste
1 cup green peas, cooked
2 Tbsp butter melted
2 Tbsp pimiento
Saute onion and mushrooms in butter. Add rice, peas, seasonings and pimiento. Warm thoroughly 3-4 minutes. Toss lightly and serve.