Rice Pilaf

1/2 cup chopped onion
4 tablespoons butter or margarine
1 1/2 cups long-grain rice
2 10-oz cans chicken broth, heated
1/2 cup Sultana raisins
1 4-oz can sliced mushrooms, drained

Oven: 350 degrees

In a heavy skillet, cook the onion in butter until transparent. Stir in the rice. Carefully mix in the hot broth. Add raisins and mushrooms. Pour into a 2-quart casserole. Cover tightly and bake about one hour or until rice is tender. Makes six servings.

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