2 c. rice
1/2 c. chopped onion
Nutmeg or mace
Salt and pepper
1 plus clove minced garlic
1 tbsp. butter or e.v. olive oil
1 tbsp. chopped parsley
Handful of mushrooms (optional)
Chicken broth

Over a medium flame, saute the onion and garlic in the oil or butter until soft. Add the rice, stir and begin adding stock a half cup at a time, keeping the rice moist, but not swimming. Stir frequently. Slice in the mushrooms. When the rice is almost done, add salt, pepper, a pinch of nutmeg, and the parsley. When the rice is tender, add a little more stock. Arrange on a warm platter with the poached chicken.