Instructions: Saute the onions and garlic in 2 tablespoons olive oil in a deep sauce pan until softened but not browned. Add rice and continue to cook and stir until rice just begins to color. Add mustard seeds and cook for a minute or two longer (seeds will begin to pop). Add wine, stock and bay leaf and bring to a boil. Reduce heat to a simmer, cover and cook until liquid is absorbed, 12 to 14 minutes.

While rice is cooking, add remaining oil to a saute pan and saute mushrooms over high heat until lightly browned but still firm. Season with salt and pepper and toss with lemon juice, zest and herbs.

When rice is done, gently stir in mushrooms and serve immediately.

This recipe yields 4 to 6 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.