Rice Pilaf With Mushrooms

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.

Transfer half the rice to a plastic container.

Serve remaining rice at once.

butter, onion, mushroom, salt & freshly ground black pepper, long-grain white rice, low sodium chicken broth