Almond Rice

Yield: 6 servings

Ingredients

• 1 1/2 cups long-grain rice, uncooked
• 1 can cream of mushroom soup, undiluted
• 1 (4 ounce) can mushroom stems and pieces, undrained
• 1 (2 1/4 ounce) package slivered almonds, toasted
• 1/2 cup butter, melted
• 1/4 teaspoon ground nutmeg

Instructions

1. Cook rice, omitting salt.
2. Stir in mushroom soup and remaining ingredients.
3. Spoon into a lightly greased 12 x 8 x 2 inch baking dish.
4. Bake, uncovered, at 350 degrees F for 30 minutes or until thoroughly heated.