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| What You Need: |
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1 cup diced fresh or canned mushrooms
¼ cup olive or salad oil
2 tablespoons fresh lemon juice
Salt, pepper to taste
2 cups cold, cooked rice
1 cup cold, cooked green peas
½ cup chopped celery
½ cup chopped canned pimiento
3 tablespoons chopped fresh parsley
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| How To Cook: |
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1. Saute mushrooms in oil and lemon juice in a small skillet for 4 minutes if fresh, or 2 minutes if canned.
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2. Season with salt and pepper.
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3. Remove from heat and cool.
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4. Combine with remaining ingredients in a large bowl and refrigerate 1 to 2 hours to blend flavors.
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