• 1/4 cup unsalted butter
• 3/4 cup onions
• 1 cup white rice
• 3-1/2 cups chicken stock
• 1/2 cup dried mushrooms
• 2 Tbs. parsley flakes
• 1/4 tsp. dried sage
• 1/3 cup dry red or white wine
• 1/8 tsp. white pepper
• 1/2 cup grated Parmesan cheese

Spray rice cooker pan with nonstick cooking spray and turn on. Add butter. When melted, sauté onions 3-4 minutes, or until softened. Stir in rice and cook 2-3 minutes, coating rice with onion mixture. Add remaining ingredients, except cheese. Cover and cook until rice cooker shuts off. Stir in Parmesan just before serving.

This recipe serves 4 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 4 only.

Per serving: calories 444, fat 16.3g, 34% calories from fat, cholesterol 38mg, protein 16.7g, carbohydrates 53.5g, fiber 4.6g, sugar 3.3g, sodium 874mg, diet points 9.8.

Dietary Exchanges: Milk: 0.0, Vegetable: 2.4, Fruit: 0.0, Bread: 2.2, Lean meat: 1.4, Fat: 2.8, Sugar: 0.0, Very lean meat protein: 0.0

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