Recipe - Mushroom Almond Risotto

1 tablespoon Olive oil
2 cup Sliced fresh mushrooms
1 lg Onion; chopped
2 Cloves garlic; minced
One half tablespoon Ground sage
1 One half cup Water
1 pack Near East Toasted Almond
Pilaf Mix *
One fourth cup Parsley
One fourth cup Grated Parmesan cheese
Lime wedges; for garnish

In a large skillet, heat oil over medium heat. Add mushrooms, onion, garlic
and sage; cook 5 minutes, stirring frequently. Stir in water, pilaf mix and
contents of spice pack. Bring to a boil. Cover; reduce heat to low. Simmer
15 to 20 minutes or until most of liquid is absorbed. Stir in parsley and
cheese just before serving. Garnish with lime wedges.