Ingredients:

• 1 tablespoon butter
• 8 oz. mushrooms, coarsely chopped
• 1 green onion, finely chopped
• 2 garlic cloves, minced
• 2 cups low sodium chicken broth
• 1 cup uncooked white rice
• ½ teaspoon parsley flakes
• Salt and pepper to taste

Directions:

1. Melt butter in a saucepan over medium heat.
2. Cook mushrooms, green onion, and garlic in butter until mushrooms are cooked and liquid has evaporated, about 5 minutes.
3. Stir in chicken broth and rice. Season with parsley, salt, and pepper.
4. Bring to a boil, then reduce heat. Cover and simmer until liquid is absorbed, about 20 minutes.
5. Stir in garlic, ginger, tomatoes, and 1/2 cup water.
6. Bring to a simmer, and cook until the water has evaporated, about 20 minutes.
7. Remove from heat and let sit, covered, for five minutes before serving.

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