Ingredients
1 cup water1 teaspoon chicken bouillon granules1 cup uncooked instant rice2 cups sliced fresh mushrooms3 green onions, thinly sliced1 tablespoon butter1/4 cup white wine or chicken broth
Preparation
In a large saucepan, bring water and bouillon to a boil. Stir in rice. Remove from the heat; cover and let stand for 5 minutes.
Meanwhile, in a skillet, saute mushrooms and onions in butter and wine until mushrooms are tender and liquid is absorbed, about 6 minutes. Fluff rice with a fork; stir in mushroom mixture.
