Preheat the oven to 325F. Butter a 1-1/2-quart casserole. Melt the butter in a skillet, add the onion, and cook until soft. Add the mushrooms and cook, stirring, until they darken. Put the onion and mushrooms into the casserole with remaining ingredients. Cover and bake for 1 hour or until the broth is absorbed and the rice is tender.
Wine Pairing(s)
Parusso Nebbiolo
SG 'Viña Honda' Tinto
Zonin 'Terre Palladiane' Montepulciano
Fratelli Revello 'Vigna Conca' Barolo
Paolo Scavino Carobric
Penfolds 'Bin 128' Shiraz
Damilano Lecinquevigne
Icardi Parej
Ramon Bilbao 'Gran Reserva' Tempranillo
Colle Dei Venti Tufo Blu Barbaresco
Calories From Fat 221 Protein 11 Total Fat 24 Carbohydrates 34
Calories 391 Dietary Fiber 3 Calcium 29 Iron 1 Sodium 999 Vitamin A 717 Vitamin C 2 Cholesterol 60
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