1/2 lb. medium sized fresh mushrooms
1 small can chantrelles mushrooms
1 small onion
1/2 cup unsalted butter
1 cup long grain or Basmati rice
2 cups chicken stock
1 tsp. salt
1 bay leaf
1/2 tsp. thyme
1/3 cup green scallions, chopped

Slice mushrooms and reserve. Drain chantrelles. Chop onion, saute in butter over medium high heat with mushrooms. Remove onion and mushrooms leaving butter. Add rice, cooking and stirring until lightly browned. Add chicken stock, salt and seasonings. Bring to a boil, cover, reducing heat to a simmer and cook for 20 minutes. Combine with mushroom mixture and chopped scallions. Season to taste and serve hot. Serves 6-8.