2 tbsp. butter
1 c. fresh sliced mushrooms
1/4 c. chopped onion
1 c. converted rice
2 c. chicken broth
1/2 tsp. salt
1/2 c. dry white wine
1/2 c. frozen peas

In pan melt butter; add mushrooms and onion. Cook until golden. Stir in broth, rice, wine and salt; bring to a boil. Cover, reduce heat, simmer 20-25 minutes. Remove from heat; stir in peas. Cover and let stand until all liquid is absorbed. Makes 6 servings.