Ingredients
2 green onions finely diced
2 tablespoons Riceland Rice Bran Oil
2 cups thinly sliced mushrooms
1 cup Riceland Extra Long Grain Rice
1/4 cup white wine
2 sprigs fresh rosemary (keep whole)
2 to 2-1/2 cups low sodium chicken broth
2 tablespoons unsalted butter
Preparation
1. In a heavy-bottomed 2-quart pot over medium/high heat, saute green onions in oil until translucent.
2. Add mushrooms and saute (3 to 5 minutes) stirring occasionally.
3. Add rice and stir to coat with oil. Add wine, rosemary, and enough chicken broth to cover rice. Reduce heat to medium.
4. Continue to add chicken stock a little at a time, stirring constantly until rice is completely cooked and creamy (about 10 to 15 minutes).
5. Remove from heat, stir in butter, cover and let stand for 5 minutes. Remove rosemary sprigs. Serve with fish, poultry, red meat, or pork. Serves 4.