1 cup fresh mushrooms, chopped
¾ cup long grain rice
½ cup chopped onion
1 Tblsp. butter
2 cups chicken or beef broth
2 Tbsp. dry white wine (optional)
1 Tblsp. grated parmesan cheese
In a medium saucepan, heat butter over medium-low heat and cook mushrooms, rice and onion for 8-10 minutes or until tender and rice is lightly toasted.
Carefully add broth and wine.
Bring to boiling; reduce heat.
Cover and simmer for 15-20 minutes or until rice is tender.
Stir in cheese. Cover and let stand for 5 minutes before serving.
Makes 6 servings.
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