Recipe: Charleston Perloo with Mushrooms (Uncle Ben's Rice recipe)

CHARLESTON PERLOO WITH MUSHROOMS

1/2 pound fresh mushrooms, sliced
1 clove garlic
1 tablespoon olive or vegetable oil
2 tablespoons butter or margarine
1 cup thinly sliced onion
1 cup Uncle Ben's Converted Brand Rice
2 1/4 cups chicken broth
1/4 cup dry white wine
1 1/2 teaspoons salt
1/4 teaspoon white pepper
1/4 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley

Saute mushrooms and garlic in olive oil in 10-inch skillet until mushrooms are tender, but not brown. Remove and reserve mushrooms; discard garlic.

Add butter to skillet. Saute onion until tender.

Add rice; cook, stirring constantly, 5 minutes.

Add chicken broth, mushrooms, wine, salt and pepper. Bring to boil; reduce heat. cover tightly and simmer 20 minutes.

Remove from heat. Stir in cheese and parsley. Let stand, covered, until all liquid is absorbed, about 5 minutes.

Makes 6 servings
Source: Uncle Ben's Rice - Best Recipes From the backs of Boxes, Bottles, Cans and Jars by Ceil Dyer