Italian Mushroom Rice

DIRECTIONS

• In a large container, bring water to a boil.
• Add salt and rice and stir.
• Boil uncovered for 15 minutes.
• Pour rice into colander and drain.
• In a seperate saucepan, saute mushrooms in butter and wine.
• Season with salt and pepper.
• Add parsley and let wilt lightly.
• Toss drained rice with mushroom-wine mixture.
• Put in greased 1-quart Pyrex dish.
• Cover with foil.
• Heat thoroughly in a 350F oven about 30-35 minutes.