Instructions: Soak the dried mushrooms in enough hot water to cover for 30 minutes.

Drain; remove and discard stems. Chop the mushrooms.

In a 2-quart saucepan cook the shallots in hot margarine until tender but not brown. Add the rice; cook and stir the shallot-rice mixture over medium heat for 2 minutes or until the rice is light brown.

Carefully pour in the chicken broth and wine; add the chopped mushrooms and celery. Bring the mature to a boil, reduce heat. Cover and simmer mixture for 20 to 25 minutes or until the rice is tender and the liquid is absorbed. Stir in spinach leaves and pimiento. Serve immediately.

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