1/2 c. minced onion
1 c. uncooked rice
2 tbsp. butter
1 (4 oz.) can sliced mushrooms, undrained
1 1/2 c. beef broth
1/2 tsp. salt
1/4 tsp. pepper
Pinch powdered saffron

Saute onion and rice in butter until golden. Add remaining ingredients. Bring to a boil; stir once or twice. Lower heat to simmer; cover with a tight-fitting lid. Cook 15 minutes; fluff lightly with a fork; serve sprinkled with Parmesan cheese, if desired.

Makes 6 servings. Serve with broiled chicken or baked fish.