When my long-time friend Judy McCracken sent this recipe to me, she noted that she adds slivered almonds when she makes it. The almonds really give the pilaf some personality that is lacking in the basic recipe. So I just wrote them in.

Mushroom Rice Pilaf

1 can mushrooms, drained
1 13-15 oz. can onion soup
1 13-15 oz. can beef broth
1 c. raw rice
slivered almonds to taste

1. Put all ingredients into a casserole. Mix.

Bake, covered, at 350° for one hour.