|Onion||1 Medium, chopped|
|Garlic||1 Clove (5 gm), minced|
|Mushrooms||1⁄2 Pound, sliced|
|Rice||1 Cup (16 tbs) (uncooked)|
|Chicken broth||2 Cup (32 tbs)|
|Ground black pepper||1⁄4 Teaspoon|
Saute onion in butter until transparent. Add garlic and mushrooms and saute for 2-3 minutes.
Add rice and continue to saute over high heat for 3 -5 minutes, until rice is golden brown.
Bring chicken broth to a boil. Add to rice mixture and keep at a simmer. Add salt (the quantity depends on the saltiness of the chicken broth) and pepper.
Cover pan tightly and continue to simmer over low heat for 20 minutes, or until liquid is absorbed.