Mushroom Rice
Gourmet
Mushroom Rice
Gourmet
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1/2 cup long grain rice 1 cup water 1/2 teaspoon salt 1/2 pound mushrooms 2 scallions 1 tablespoon unsalted butter 1/4 cup dry white wine Directions: In a 1 1/2 quart heavy saucepan, bring rice and water with salt, to a boil. Stir rice once and cook, covered, over moderately low heat 15 minutes. Remove pan from heat and let rice stand, covered, 5 minutes. While rice is cooking, cut mushrooms into 1/4 inch thick slices and chop scallions. In a skillet, heat butter over moderately high heat until foam subsides and sauté mushrooms with salt to taste until golden, and any liquid mushrooms give off is evaporated. Add wine and simmer, stirring occasionally, until wine is evaporated. Serves 2.
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