3 Tablespoons butter 1-1/2 cups mushrooms, coarsely chopped 1/2 cup onion, chopped 1 garlic clove, minced 1 cup long-grain brown rice 1/8 teaspoon black pepper 2-1/4 cups gf chicken stock 1/4 teaspoon salt
Preheat oven to 350 degrees F.
In an oven-proof pan, melt butter over medium-high heat. Add mushrooms, onions and garlic; cook until lightly browned, about 8 minutes. Add rice and pepper; stir until well blended. Add stock and salt; bring to a boil.
Cover and bake for 45 minutes. Let stand, covered for 10 minutes before serving.