In 3-quart saucepan, melt butter over medium heat. Cook onion in butter about 3 minutes, stirring occasionally, until tender.
Step
2
Stir in rice. Cook 5 minutes, stirring frequently. Stir in broth and salt.
Step
3
Heat to boiling, stirring once or twice; reduce heat to low. Cover and simmer 16 minutes (do not lift cover or stir); remove from heat. Let stand covered 5 minutes.
Stir in 1/2 cup diced dried fruit and raisin mixture, 1/4 teaspoon ground allspice, 1/4 teaspoon ground turmeric and 1/4 teaspoon curry powder with the broth and salt in step 2.
Stir in 1 can (4 oz) mushroom pieces and stems, drained, with the broth and salt in step 2.
