This is such an easy side dish. So much tastier than plain rice, but the flavor is subtle enough you can serve it with almost any main dish. It's best prepared as the recipe states, but I've used minute rice and it's almost as good. If you do use minute rice follow the water to rice ratio on the box rather than the recipe.
2 cups long grain white rice
5 cups water
1/4 cup butter
1 onion, chopped
1 tablespoon parsley, fresh or dried
5 teaspoons chicken bouillon granules
8 ounces sliced fresh mushrooms
Saute onion in butter just until tender. Combine remaining ingredients in a sauce pan or rice cooker. Simmer about 20 min or until all the liquid is absorbed.
*recipe from the Favorites cookbook.