I loved this on Thanksgiving day, while accommodating a gluten- and dairy- free dieter. I substituted olive oil for the butter. Instead of onion, I used one chopped shallot and one chopped leek. I sautéed them on the stove right in the removable pot of my rice cooker, added the rice and homemade chicken stock and let the rice cooker do the rest of the work. I sautéed and added the mushrooms at the end as suggested. It was delicious.
This was scrumptious! We made it as a main course, it tasted like a great risotto and it served four.
Whoa! The last line of the recipe did not make it into the print version. Glad I checked. Making the pilaf now!