Total Calories: 177
Boil rice for 5 minutes in water and drain. Sauté yellow onions in butter or margarine for about 1/2 hour slowly, turning often, so they do not brown. Add sliced mushrooms to onions and continue to sauté for 8 to 10 minutes. Add rice, salt and pepper and heavy cream. Cover and cook over low heat for 30 minutes, stirring from time to time. Do this much ahead and at serving time, add 2 to 3 tablespoons milk and grated cheese before reheating. Serve with sprinkling of finely minced parsley, if desired.
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