~225g portobello mushrooms, cleaned, sliced
1 small onion, sliced
3 tbsp extra virgin olive oil
2 tbsp rice, rinsed
1/4 cup water
Saute the onion with olive oil for about 2 minutes in a small pot. Than add the remaining ingredients. Cover and cook for about 20 minutes at low heat until the rice is tender. Do not open the lid! Let it rest for about 5 minutes then serve.