3 c. chicken stock or 3 tbsp. chicken stock base in 3 c. water
1 tbsp. lemon juice
1 1/2 tsp. salt
1/4 tsp. pepper
Bay leaf
1/2 c. (1/4 lb.) butter
1 1/2 c. uncooked rice (or can use uncooked barley)
1 (3-4 oz.) can mushroom stems & pieces, drained
1 c. commercial sour cream
Chopped chives or parsley

Place chicken stock, lemon juice, salt, pepper, bay leaf and 1/4 cup butter in top of double boiler; heat over direct heat until stock starts to simmer. Add rice, cover, then cook over boiling water 35 minutes, or until rice is tender and all liquid is absorbed. Remove bay leaf, stir in remaining butter (if desired), mushrooms and sour cream. Heat through. Sprinkle with chopped chives or parsley for a more colorful dish. Serves 6.