3 pheasant breasts 1-1/2 cups water
1 cup sliced mushrooms 1/2 tsp. Oregano
1-1/3 cups instant rice salt and pepper
1/4 cup onion 1/3 cup pecans, chopped
1/4 cup celery 1/2 tsp. Babe Winkelmans Savory Season All
1/4 cup butter 1 cup shredded cheddar cheese
Saute mushrooms, rice, onion and celery in butter until onion is tender. Add water, oregano, Babe Winkelmans Savory Season All and salt and pepper to taste. Bring mixture to a boil, reduce heat and simmer for six minutes until rice in tender. Stir in pecans. Pour mixture into a greased baking dish. Place pheasant breasts on top of rice mixture. Bake in a 350˚ oven for about 45 minutes. During the last 10 minutes of cooking time, sprinkle cheese on top and bake another 10-15 minutes or until golden brown.