3 tb Butter or margarine 1 c Converted rice 2/3 c Onion; chopped 1 3/4 c Water 3/4 c Champagne or dry white wine 1 cn Cream of mushroom soup 1/4 ts Fresh ground pepper 1/8 ts Ground nutmeg 1/8 ts Ground red pepper(optional) 1 c Red bell pepper; julienne Fresh parsley; finely chop Parmesan cheese (optional) Melt butter in medium saucepan. Add rice and onion. Cook over medium heat, stirring frequently, 3-4 minutes or until onion is tender. Add water and champagne. Bring to a boil. Reduce heat, cover and simmer 20 minutes. Stir in cream of mushroom soup, pepper, nutmeg, and, if desired, ground red pepper. Cook and stir 5 minutes, or until creamy and heated through. Stir in red bell pepper and parsley. Sprinkle with cheese, if desired.