2 onions, finely chopped
1/2 c. chopped parsley
Garlic cloves
2 sticks (1/2 lb.) butter
2 c. rice
1 tsp. fines herbes
4 c. chicken broth
2 lbs. fresh mushrooms, sliced
1 c. white wine
Salt & pepper

Melt 1/4 pound butter in a skillet, and saute the onions, parsley and 1 clove minced garlic; add the rice and sprinkle with fines herbes and a pinch of salt; stir and add boiling chicken broth; mix thoroughly, cover and simmer 20 minutes. Meanwhile, melt 1/4 pound butter in another skillet, and quickly saute 2 minced garlic cloves and the sliced mushrooms over a high fire. When the mushrooms are browned, season lightly with salt and pepper and add wine, shake pan, cover and remove from fire. To serve, spread the rice on a platter, and pour the mushrooms and wine over the rice. This is delicious with chops, roasts or fowl.