Ingredients:
5 tablespoons butter
1 medium onions, chopped
1 lb mushrooms, thinly sliced
salt & freshly ground black pepper, to taste
3 1/2 cups long-grain white rice
7 cups low sodium chicken broth ( or 3 cups low-sodium chicken stock mixed with 4 cups water)
Directions:
Melt butter in a large flameproof casserole and cook the onion over low heat for 5 minutes.
Add the mushrooms, salt and pepper and continue cooking 5 minutes longer or until the mushrooms release their liquid.
Turn up the heat and cook, stirring constantly, until the moisture in the mushrooms evaporates.
Add the rice and stir it for a few minutes or until the grains are transparent.
Pour in the stock or stock mixed with water and bring to a boil.
Lower the heat, cover the pan and cook the rice for 20 minutes or until all the liquid is absorbed (If you have a heat diffuser, set the pan on it to prevent the bottom from scorching).
Transfer half the rice to a plastic container (save for making turkey fried rice).
Serve remaining rice at once.
Servings: 4
Time preparation: 15 min.
Time total: 45 min.