1/3 c. butter
1 1/2 c. long grain rice
1 c. chopped onions
1 clove garlic, mashed
1/2 lb. mushrooms, sliced
1 c. dry vermouth
3 1/2 c. chicken broth
1 tsp. salt
1/4 tsp. pepper
1 c. cooked green peas
1/2 c. Parmesan cheese (optional)

Lightly brown rice in butter. Add onions and garlic. Cook 2 minutes. Brown mushrooms; add to rice with Vermouth, broth, salt and pepper. Cover and simmer 25 minutes until liquid is absorbed. Add peas. Top with grated cheese if desired. Serves 8.