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
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.
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.
Makes 6 servings.