1 c. rice
1 tsp. salt
1/2 lb. mushrooms, sliced
5 green onions, sliced (white part only)
1/4 c. butter
2 c. chicken broth

Preheat oven to 350 degrees. Grease a 2-quart casserole dish. Place rice and salt in casserole; set aside.

In a large saucepan over medium heat, saute mushrooms and onions in butter until tender, stirring occasionally. Add broth and bring to boil. Pour over rice and stir. Cover and bake for 25-30 minutes. Let stand, covered, for 5 minutes. Fluff with fork. Serves 4 to 6.