|Canned sliced mushrooms||4 Ounce (1 Can, 3 Or 4 Ounce)|
|Chicken bouillon cubes||2|
|Water||1 Cup (16 tbs)|
|Packaged precooked rice||1 1⁄3 Cup (21.33 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Cubed cooked ham||1 Cup (16 tbs)|
|Frozen shelled deveined shrimp||7 Ounce (1 Package)|
|Shredded parmesan cheese||1⁄4 Cup (4 tbs)|
About 30 minutes before supper:
1. Drain mushrooms, reserving liquid. In saucepan mix 1/3 cup mushroom liquid, bouillon cubes, water, and saffron. Bring to boil; add rice, mixing just to moisten; cover; remove from heat; let stand 5 minutes.
2. Meanwhile, in butter, in skillet, saute onion and and ham until onion is golden. Add mushrooms and shrimp; cook 3 or 4 minutes, or until shrimp turn pink.
3. Now add rice and cheese; toss to mix well. Serve at once, from skillet, or on heated platter.