2 c. water
2 c. minute rice
3 T. butter
3 green onions, sliced
8 mushrooms, sliced
1 can cream of chicken
1/2 can frozen Dole pineapple juice (not diluted with water)
1/2 bag honey roasted Almond Accents (optional)
1 t. salt
Cook 2 cups rice according to package, using 2 cups water, in a medium sauce pan. After it sets, stir in soup, pineapple juice (not diluted with water), almonds and salt.
In a separate small frying pan, melt butter. Sauté mushrooms and onions for 4 minutes on medium heat. Mix this into the mixture in the sauce pan. Cook on medium low for 5 minutes more. Makes 6-8 servings. Serve with chicken or Crusty Fried Pork Chops.