8-oz sliced white mushrooms, cleaned
2 cloves garlic, minced
1 cup long grain rice (uncooked)
1 cup chicken broth
1 cup milk
1/4 tsp salt
1/3 cup grated Parmesan (canned or fresh grated)
2 tsp dried parsley
pepper to taste
In a large skillet over medium-high heat, melt butter. Add mushrooms and cook until soft, about 5 minutes. Add garlic and rice; cook for 2 minutes. Add chicken broth, milk and salt. Cover and simmer for 20 minutes, until liquid is absorbed and rice is tender. Remove from heat. Stir in parmesan cheese, parsley and pepper. You may need to add more milk if rice isn't creamy enough.