1 onion, chopped
1 c. boiling water
1 cube chicken bouillon
1/2 lb. fresh mushrooms, sliced
4 tbsp. butter
1 c. rice

Saute onions in 2 tablespoons butter. Add 1 cup boiling water and bouillon, stir until dissolved. Add rice, cover and simmer 20 minutes. Saute mushrooms in remaining butter, add garlic to taste. When rice is done, pour into serving dish, arrange mushrooms on top and sprinkle with Parmesan cheese.