Mushroom Rice

1. 1

   In a 1 1/2-quart heavy saucepan bring rice and water with salt to a boil.

2. 2

   Stir rice once and cook, covered, over moderately low heat 15 minutes.

3. 3

   Remove pan from heat and let rice stand, covered, 5 minutes.

4. 4

   While rice is cooking, cut mushrooms into 1/4-inch-thick slices and chop scallions.

5. 5

   In a skillet heat butter over moderately high heat until foam subsides and saute mushrooms with salt to taste until golden and any liquid mushrooms give off is evaporated.

6. 6

   Add wine and simmer, stirring occasionally, until wine is evaporated.

7. 7

   Fluff rice with a fork and stir in mushrooms and scallions.

* Per serving · 4 servings · Values may vary.

No additional tips available.