What you need:

  • 1/2 lb fresh baby portobello mushrooms, sliced
  • 2 1/2 c chicken broth
  • 1 c converted rice
  • 1 c onion, diced
  • 1/4 c fresh Parmesan cheese, grated
  • 1/4 c dry white wine
  • 4 T butter
  • 2 T fresh parsley, chopped
  • 1 t salt
  • 1/2 t garlic, minced
  • 1/8 t pepper

What you do:

  • Melt 3 T butter in a large skillet.  Add mushrooms, onion and
    garlic and saute until onion is translucent but not browned.  
    Remove mushrooms, onion and garlic from pan.
  • Melt 1 T butter in skillet.  Add rice to skillet and cook over
    medium heat, stirring constantly for 5 minutes.  
  • Stir in chicken broth, mushrooms, onion, garlic, wine, salt and
    pepper.  Bring to a boil, then reduce heat, cover and simmer for
    20 minutes.  Remove pan from heat.  Add cheese and parsley
    and mix.  Cover and set aside for 5 minutes.  Fluff with fork and
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