3 tbsp. butter (or butter, if you prefer)
1/3 c. finely chopped onions
1 c. sliced fresh mushrooms (or one 4-oz. can sliced mushrooms)
Salt and pepper to taste
1 c. long grain rice (raw)
1 can chicken broth

Melt half of the butter in a saucepan and begin sauteing onions and mushrooms. Cook, stirring occasionally, until wilted. Next, add salt, pepper and rice and stir to blend all ingredients. Once this is done, pour in the chicken broth and bring to a boil.

Cover and let simmer on a medium to low setting for approximately 15- 20 minutes (or until all the water is absorbed). Remove from heat and fluff. Stir in remaining butter and serve. (This dish is a great complement to most meat, poultry, or fish dishes.) Serves 4.