Rice and Mushroom Delight

Ingredients

• 1 1/2 cups long grain brown rice or long grain white rice
• 3 cups chicken broth
• 3 tablespoons butter
• 8 ounces mushrooms, sliced
• 4 green onions, finely sliced
• 1 tablespoon fresh lemon juice
• 3 tablespoons dry white wine
• 1/4 cup fresh parsley, chopped or 1 tablespoon dried parsley
• 1/4 teaspoon salt
• 1/2 teaspoon pepper (or to taste)
• 2 tablespoons butter, melted
• 1/3 cup cashews, chopped

Directions

1. 1

   Pre-heat oven to 350°F.

2. 2

   Cook rice with broth in an automatic rice cooker.

3. 3

   In a skillet, melt butter over med-low heat, and sauté onions and mushrooms until onions are soft but not brown.

4. 4

   Remove from heat, and add lemon juice, wine, parsley, salt, and pepper.

5. 5

   Combine with cooked rice.

6. 6

   Drizzle with melted butter.

7. 7

   Refrigerate until needed.

8. 8

   Bake, covered, until heated through (30-45 minutes).

9. 9

   Before serving, sprinkle with chopped cashews to garnish.