Mushroom Rice


1 TBSP butter
1 cup mushrooms, coarsely chopped
1 clove garlic, minced
1 green onion, finely chopped
1 can chicken broth
1 cup uncooked white rice
chopped fresh parsley (about 1 TBSP)
salt and pepper to taste


Melt butter in a saucepan over medium heat. Cook mushrooms, garlic and green onion until mushrooms are cooked and liquid has evaporated. Stir in chicken broth and rice. Season with parsley, salt and pepper. Reduce heat, cover and simmer for 20 minutes. Allow to stand 5 minutes before serving.