INGREDIENTS 2 cups basmati rice 1-1/2 tbsp. olive oil 1 tbsp. butter 2 cups sliced mushroom caps Salt and pepper to taste 3 tbsp. minced garlic 3/4 cup minced parsley 1/4 cup toasted pine nuts

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A delicately flavored rice dish, this is studded with buttery slices of mushroom and pine nuts, then topped with an aromatic sauce that combines garlic and shreds of arugula. It is also very nice reheated. To toast your own pine nuts, spread them in a single layer on a baking sheet and place in a preheated 325 degree oven. Stir frequently, baking them for 3 to 6 minutes. Watch carefully so they don't burn.

Rinse and cook the rice following package directions, and turn it out into a large serving bowl. In a large saucepan over medium-high heat, heat the olive oil and butter. Stir in the mushrooms and saute 5 minutes, or until they are beginning to dry. Season with salt and pepper. With a slotted spoon, scoop the mushrooms onto the rice and toss together. Add the garlic to the pan and saute 2 minutes; add the parsley and saute 1 minute more. Put the rice in the pan, and toss with the garlic and parsley. Place in a hot serving bowl, sprinkle with the pine nuts, and serve hot. Makes 4 to 6 servings.