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Rice and Mushroom Pilaf

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.

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