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1 (4 ounce) can mushroom stems and pieces
1/4 cup butter or margarine
1/2 cup sherry
1 teaspoon parsley flakes
1 1/2 teaspoons Season-All
2 teaspoons instant minced onion
1/8 teaspoon black or white pepper
1 cup uncooked rice
2 cups water
Drain mushrooms, reserving liquid. Saut� mushrooms in butter 2 to 3 minutes.
Add sherry and seasonings and simmer slowly 5 minutes. Pour rice over mushrooms;
add reserved mushroom liquid and water. Cover and cook slowly 25 to 30 minutes.
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