* 2 Tbsp. butter, divided * 8 oz. fresh mushrooms (white and shiitake), chopped (about 2-1/2 c.) * 1 large onion, chopped * 2 c. Minute® White Rice, uncooked * 2 c. chicken broth * 1/4 tsp. ground black pepper * 1 lb. frozen cooked medium shrimp, thawed * 1/4 c. fresh parsley, finely chopped * 1/3 c. Parmesan cheese, grated
What to do:
1. Melt 1 Tbsp. of the butter in large deep nonstick skillet on medium-high heat. Add mushrooms; cook and stir 7 to 8 min. or until tender and golden brown. Remove from skillet. 2. Add remaining 1 Tbsp. butter and onions to skillet; cook and stir on medium heat 7 to 8 min. or until onions are tender and golden brown. Stir in rice until well blended. Add broth and pepper; stir. Bring to boil. Reduce heat to medium-low; cover. Simmer 5 min. or until rice is tender. 3. Stir in shrimp and parsley; cover and let stand 10 min. or until shrimp are heated through. Add mushrooms and cheese; stir.