Royal Rice

In a medium saucepan, melt butter or margarine over medium heat. Add sliced green onions and sauté for 2–3 minutes until softened and fragrant.

Drain the canned sliced mushrooms, reserving the liquid, and add the mushrooms to the saucepan. Stir to combine with the green onions and cook for 1–2 minutes.

Add the uncooked long-grain rice to the saucepan and stir to coat the grains evenly in the butter and vegetable mixture.

Pour in the broth along with the reserved mushroom liquid and season with salt to taste. Stir well to combine all ingredients.

Bring the soup to a boil over medium-high heat, then reduce the heat to low and cover the saucepan with a tight-fitting lid.

Simmer the soup gently, covered, until the rice is fully tender and has slightly thickened the broth, approximately 18–20 minutes.

Taste and adjust seasoning with additional salt if needed. Ladle the soup into warmed bowls and serve immediately.