1 c. rice
1 tsp. salt
1/2 lb. mushrooms, diced
3 lg. green onions, sliced (1/2 c.)
1/4 c. butter
2 c. chicken broth

Place rice and salt in greased deep 2 quart casserole, set aside. In large saucepan saute mushrooms and onions in butter until tender, stirring occasionally. Add broth, bring to a boil and pour over rice, stir. Cover. Bake at 350 degrees for 25 to 30 minutes or until rice is tender and liquid is absorbed. Let stand covered 5 minutes. Fluff with fork. Makes 4 to 6 servings.