3 OZ sliced mushrooms
2 C chicken broth
1½ medium onions (chopped)
1½ C brown and wild rice
2 TBS butter
2 TBS parsley (snipped)
1 TSP salt
½ TSP black pepper
Temperature:
Sweat (do not brown) the onions over medium to medium-low heat until clear. Add the chicken broth, parsley and butter and bring to a boil. Add the salt, pepper and rice and return to a boil. Cover and turn the heat down to low. Simmer for 40 minutes. Turn off the heat and let sit covered for 20 minutes. Remove the cover and fluff the rice with a fork. Serve.