Mushroom Rice
Source: Gourmet December 1997
1/2 cup long-grain rice
1 cup water
1/2 teaspoon salt
1/2 pound mushrooms
2 scallions
1 tablespoon unsalted butter
1/4 cup dry white wine
In a 1 1/2-quart heavy saucepan bring rice and water with salt to a boil. Stir rice once and cook, covered, over moderately low heat 15 minutes. Remove pan from heat and let rice stand, covered, 5 minutes.
While rice is cooking, cut mushrooms into 1/4-inch-thick slices and chop scallions. In a skillet heat butter over moderately high heat until foam subsides and sauté mushrooms with salt to taste until golden and any liquid mushrooms give off is evaporated. Add wine and simmer, stirring occasionally, until wine is evaporated. (Cindy's note - I sometimes add a handful of baby spinach with the wine)
Fluff rice with a fork and stir in mushrooms and scallions.
Serves 2.