Rice with mushrooms and pistachios

2 T olive oil
1/2 c finely chopped onions
1 1/3 c diced, fresh mushrooms
1/3 c shelled pistachio nuts
1 c basmati rice
1 1/2 c water or vegetable broth

Heat the oil in a saucepan and add the onions. Cook briefly, stirring, until wilted. Add the mushrooms and cook, stirring, about 2 minutes. Add nuts, rice and broth. Stir together. Cover and simmer for 15 minutes. Makes 4 to 6 servings.