2 tsp. butter
1 c. sliced mushrooms
1/4 c. sliced green onions
1 clove minced garlic
3/4 c. canned chicken broth
1/4 c. dry white table wine
1 tbsp. chopped parsley
1/8 tsp. salt
Dash white pepper
4 oz. uncooked regular white rice
1/4 c. sour cream

In 2 quart saucepan melt butter; add mushrooms, scallions and garlic; saute over medium heat until mushrooms are just tender, 1-2 minutes. Add remaining ingredients except rice and sour cream and bring to a boil; add rice and stir to combine. Reduce heat to low and cook until liquid is absorbed and rice is tender, 10-10 minutes. Stir in sour cream and serve immediately.