Ingredients: 1 medium-sized onion, finely chopped 1/4 cup butter 2 garlic cloves, minced 3 tablespoons chopped Italian-style flat-leaf parsley 2 teaspoons fresh thyme or 1/2 teaspoon dried thyme 1 cup long-grain white rice 1 1/2 cups chicken broth 1/2 cup dry white wine 1 pound mushrooms 2 tablespoons lemon juice 1/2 cup freshly grated Parmesan cheese Directions:Using a heavy saucepan, saute the onion in 2 tablespoons of the butter. Add half the garlic, the parsley, thyme, and rice and saute 1 minute, stirring. Bring both the broth and wine to a boil, pour over the rice, cover, and simmer 20 minutes. Meanwhile, wash and trim mushrooms; leave whole if small or slice if large. Melt the remaining butter with garlic in a large frying pan. Add the mushrooms and lemon juice and saute quicky 2 to 3 minutes, just until hot through and glazed. Add to the cooked rice, fluff with a fork, and sprinkle with cheese. |