Mushroom Rice

Directions

1. 1
   In a 1 1/2-quart heavy saucepan bring rice and water with salt to a boil.
2. 2
   Stir rice once and cook, covered, over moderately low heat 15 minutes.
3. 3
   Remove pan from heat and let rice stand, covered, 5 minutes.
4. 4
   While rice is cooking, cut mushrooms into 1/4-inch-thick slices and chop scallions.
5. 5
   In a skillet heat butter over moderately high heat until foam subsides and saute mushrooms with salt to taste until golden and any liquid mushrooms give off is evaporated.
6. 6
   Add wine and simmer, stirring occasionally, until wine is evaporated.
7. 7
   Fluff rice with a fork and stir in mushrooms and scallions.