1/4 c. butter
1 1/2 c. raw white rice
2 chicken bouillon cubes, crumbled (may use beef bouillon)
3/4 tsp. salt
1/4 tsp. pepper
1 1/2 c. chopped fresh mushrooms or sm. can of sliced mushrooms
3 1/2 c. boiling water
Chopped parsley

Preheat oven to 375 degrees. Melt butter in skillet. Add rice and saute, stirring until lightly browned, about 10 minutes. Place browned rice in 1 1/2 quart casserole, add bouillon cubes, salt, pepper, mushrooms and boiling water. Mix well. Bake tightly covered 40 minutes or until rice is tender and liquid absorbed. Fluff up pilaf with a fork and sprinkle with chopped parsley.