Vegetable Rice Toss

Description
Makes 6 servings.

Ingredients

 * 3 cups hot cooked rice (cooked in chicken broth)
 * 1 4-ounce can sliced mushrooms, drained
 * 1/2 cup cooked green peas
 * 1 tablespoon butter or margarine, melted
 * 1 teaspoon onion powder
 * salt and ground black pepper to taste
 * 1 tablespoon chopped fresh parsley
 * Parmesan cheese (optional)
 * 3 cups hot cooked rice
 * 1 teaspoon oregano
 * 1 teaspoon prepared horseradish
 * 1/4 teaspoon ground black pepper
 * 1 pound peeled and deveined shrimp
 * 3 cups hot cooked rice
 * grated Parmesan cheese (optional)
 * 1/2 teaspoon salt
 * 1/8 teaspoon ground white pepper
 * 1/4 teaspoon ground nutmeg
 * 1 cup shredded Swiss cheese, divided
 * 1/4 cup dry white wine
 * 1/4 teaspoon ground white pepper

Directions
Combine rice, mushrooms, peas, butter, onion powder, salt and pepper. Heat until vegetables are hot, 3 to 4 minutes; toss lightly. Spoon into serving dish; garnish with parsley. Sprinkle with Parmesan cheese, if desired.