Instructions: Heres one I did for Thanksgiving that turned out yummy....from "Best Recipes from backs of boxes, bottles, cans & jars"

Saute mushrooms & garlic in oil in 10" skillet til mushrooms are tender, but not brown. Remove and reserve mushrooms; discard garlic. Add butter to skillet. Saute onion til tender. Add rice; cook, stirring constantly, 5min.

Add broth, mushrooms, wine, salt & pepper. Bring to boil; reduce heat.

Cover tightly and simmer 20min. Remove from heat. Stir in cheese and parsley. Let stand, covered, til all liquid is absorbed, about 5min.

Serves
6.

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