2 tbsp. butter
1 sm. onion, chopped
2 carrots, peeled, trimmed and diced
1 stalk celery, peeled, trimmed and diced
1/4 c. diced mushrooms
1 1/2 c. white rice
1/4 c. dry white wine
2 1/4 c. chicken broth
2 tbsp. chopped fresh parsley
Pinch salt, pepper, dried thyme

In a heavy saucepan melt butter over medium high heat. Add onions, carrots, celery, mushrooms, salt and thyme. Saute, tossing for about 3 minutes. Add rice and cook, stirring until the grains become translucent (about 2 minutes). Add the wine, and continue to cook on high until nearly dry (about 2 minutes).

Add the chicken broth and bring to a boil. Stir, cover the pan and lower heat. Simmer the rice until the liquid is absorbed and the rice is tender, about 17 minutes.

Remove from heat. Stir in pepper and parsley. Fluff with fork.

Serves 4 to 6.