"This is an all-time favorite at Indian Shutters and is always included with our hot buffet dinners as well as offered as an everyday alternate to potatoes." Indian Shutters Inn, North Charlestown, New Hampshire
5 to 10 small mushrooms, chopped
1 green pepper, seeded and chopped
1 tablespoon butter
1 pimiento, chopped
6 cups cooked rice
Sauté mushrooms and green pepper in butter until transparent. Add chopped pimiento. Stir into cooked rice. If mixture becomes dry, add a little beef broth or butter to moisten.