Ingredients:
1 cup Lundberg Christmas Rice, uncooked
2 cups water or stock
1/4 cup dry sherry or dry white wine
1 cup fresh mushrooms, sliced
2 cloves garlic, crushed and minced
1 Tbs. olive oil
3/4 teas. salt
3/4 teas. black pepper
1/2 teas. dried tarragon
1/2 cup carrots, julienned
1/2 cup pecans, chopped
1/2 cup green onions, chopped

Place all ingredients, except carrots, pecans and green onions, in a pot with a tight-fitting lid. Bring to a boil, reduce heat, cover and simmer for 45 minutes. Remove from heat and allow to stand for 10 minutes. Steam carrots in a separate pot until tender crisp. Mix carrots pecans and green onions into rice.

Serve immediately. Yield 3 1/2 cups.