• 1 cup boiling water
• 1 oz. dried mushrooms
• ½ lb. fresh mushrooms, sliced
• ½ cup sliced green onion
• 2 large cloves garlic, minced
• 2 tbsp. butter or margarine
• 1 cup brown rice
• ¾ cup coarsely chopped cashews
• ¼ cup chopped Italian parsley
• 1 tbsp. chopped fresh thyme leaves
• ½ tsp. salt
• ¼ tsp. black pepper
• 2 cups chicken broth or stock

Pour boiling water over dried mushrooms in small bowl; let stand 15 minutes.

Remove and chop mushrooms, reserving liquid. Place rack in position “2”.

Preheat oven on Bake and Convection at 400° F. In large skillet, brown fresh mushrooms in butter. Add green onion and garlic and cook over medium heat until onions are just softened, stirring often. In large bowl, combine all ingredients, stir to blend. Spoon into 2-quart baking dish. Cover with aluminum foil and bake for 1½ hours or until liquid is absorbed and rice is fully cooked. Remove from oven and let stand 5 minutes before serving. Just before serving, stir to blend. Sprinkle with additional chopped parsley, If desired.

Makes 6 to 8 servings.