Wash rice, changing the water several times. Cut the green scallion stems diagonally into 2 inch lengths. Finely chop the white part of the scallions. Melt margarine in a large saucepan. Add white scallion pieces and saut, . Add rice, 1 teaspoon salt and 2 cups chicken broth. Bring to a boil, stir and reduce heat. Cover and cook over low heat until rice is tender and the liquid is absorbed, about 35 minutes. If necessary, add more broth as rice cooks. Heat oil in a skillet. Add scallion stems, peas, mushrooms and water chestnuts, and saut, lightly. Mix vegetables together with the rice. Add salt and pepper. Keep warm in low oven. You may substitute 1/2 cup white rice and 1/2 cup wild rice for the 1 cup of wild rice. If using packaged wild rice, omit the herb seasonings. Yield: 6 servings.

Irene Vratsinas (Mrs. Gus)

From <Traditions: A Taste of the Good Life>, by the Little Rock (Ar) Junior League. Downloaded from Glen's Mm Recipe Archive,