1 med. onion, chopped
1/4 c. butter
2 garlic cloves, chopped
3 tbsp. parsley
1/4 tsp. marjoram
1/4 tsp. thyme
1 c. long grain rice
1 1/2 c. chicken broth
1/2 c. dry white wine
1 lb. sliced mushrooms
2 tbsp. lemon juice
1/2 c. Parmesan cheese

Saute onion and 1/8 cup of butter - add in 1 chopped garlic clove, parsley, marjoram, thyme and rice. Stir until all ingredients are well coated (about a minute).

Bring broth and wine to a boil - pour over rice mixture, cover and simmer 20-25 minutes or until done.

Melt the remaining 1/8 cup of butter in pan with the remaining clove of garlic. Add the sliced mushrooms and lemon juice. Saute 2 or 3 minutes, just until hot and glazed. Add to cooked rice - fluff rice and sprinkle with the 1/2 cup of Parmesan cheese. Serve.