 | | Directions | - Melt butter in large saucepan over medium heat. Add onions; cook and stir 3 minutes. Stir in mushrooms and garlic; cook and stir 5 minutes.
- Add rice and broth; stir. Bring to a boil. Reduce heat to medium-low; cover. Simmer 20 minutes, or until most of the liquid is absorbed. Remove from heat; let stand, covered, 5 minutes.
- Stir in chives, salt and pepper.
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| Ingredients | | - |  | 2 tablespoons butter |
| - | | 1/2 cup chopped onion |
| - | | 1 package (4 ounces) sliced shiitake mushroom caps |
| - | | 2 cloves garlic, minced |
| - | | 1 cup long-grain white rice, uncooked |
| - | | 1 can (14.5 ounces) Chicken Broth |
| - | | 1/4 cup chopped fresh chives or parsley |
| - | | 1/8 teaspoon salt |
| - | | 1/8 teaspoon ground black pepper |
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