1/4 cup sliced green onions
2 teaspoons butter or margarine
1 cup cooked rice
2 tablespoons sliced pimientos
Salt and ground black pepper to taste
1 tablespoon sherry
1 (2-ounce) can sliced mushrooms, drained
2 tablespoons sliced almonds, if desired
Cook onions in butter until tender. Add rice, pimientos, salt, pepper, sherry, mushrooms and almonds; cook until heated through. Toss lightly.
Spoon into buttered custard cups, pressing to mold. Unmold onto plates.
Makes 2 servings.