Mushroom Pilau

• 3 to 4 cups hot cooked rice, cook in beef [mushroom] stock
• ½ cup diced pimento
• ½

Toss rice lightly with pimiento. Pack into a lightly buttered 1 quart ring mold. Cover and keep warm until serving time. Saute onions and mushrooms in butter about 5 minutes. Stir in gravy, wine. Heat to boiling. Add sour cream and seasonings but do not allow to boil again. Turn rice ring onto a heated platter. Fill center with creamed mushrooms.