In a large saucepan melt the butter over medium heat. Cook the mushrooms, green onion, and garlic in butter until mushrooms are cooked and the liquid has evaporated, about 5 minutes.
Add in the chicken broth, parsley and the dry rice and stir gently to combine.
Add in any pepper and salt to taste.
Bring to a boil, then reduce heat. Cover and simmer the rice mixture until the liquid is absorbed, about 20 minutes.
Serve hot.
Notes
You can garnish this dish with a bit of fresh parsley if desired.