Mushroom Pecan Rice

1 cup uncooked rice
1/2 teaspoon nutmeg
1 can mushroom soup
1 small can mushroom stems and pieces
3 ounces pecan or almond pieces
1/2 cup butter, melted

Cook rice, rinse and season with nutmeg. In a well greased casserole, layer rice, undiluted mushroom soup, mushrooms and nuts. Repeat layers, ending with nuts on top. Pour melted butter over all. Bake for 20 minutes at 350F. Serves 6 to 8.