2 tsp butter
1 Cup White Rice
1 1/2 Cup Chicken Stock
4 oz can of Mushrooms, drained and chopped
1/4 Cup Crisped Onions (store bought)
1 Cup Grated Parmesan
1 pinch Saffron
Black pepper
Preheat oven to 350. Bring butter to
room temperature in the bottom of the pan, then put it in the oven for a few
minutes to melt the butter. Add rice,
stir to coat with butter. Add mushrooms,
onions, saffron and pepper. Stir in the
stock. Top with parmesan.
Cover and bake at 350 for 40 minutes, then remove from oven and let stand
for 10 minutes.
