| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles | CooksRecipes.com Store |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

2 tablespoons olive oil

1 1/2 cups long-grain rice

1/2 pound mushrooms, sliced

2 3/4 cups chicken broth

1/4 cup dry white wine

1 teaspoon salt

2 green onions, chopped

2 tablespoons butter

1. In a 2-quart saucepan, heat oil and add rice. Cook and stir rice over medium heat for 3 minutes, add mushrooms and cook for additional 2 minutes. Add the chicken broth, wine, salt and pepper. Bring to a boil, cover, and simmer for 20 minutes.
2. Remove from heat; add butter and green onions and set lid over saucepan slightly askew, to vent the steam. Once butter has melted, gently fluff rice with a fork to combine.

Serves 6.

||| Save this Recipe on Delicious |||