RICE PILAF

This recipe was given to me by my friend, Janet, from Montana, and we used it at our restaurant.

Mix together in baking pan:

     3 cups converted rice

     4 cups chicken stock

     3 cups water

     1/4 lb. margarine or corn oil

     1 cup chopped onions

     1 cup chopped celery

     1 cup chopped green bell pepper

     1/2 cup red pimento or red bell pepper

     1 cup chopped mushrooms

     1/2 tsp. allspice

     1 tsp. curry powder

     Dash pepper

Bake covered at 400^o for about 1 1/2 hours, until liquid is absorbed and rice is fluffy.

Let stand 15 minutes before serving.