Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1 each | MEDIUM ONION, CHOPPED |
| ½ cup | BROWN RICE |
| ¼ cup | BUTTER, DIVIDED |
| ½ cup | WILD RICE |
| 20 ounces | CONDENSED BEEF BOUILLON |
| 1 x | PEPPER TO TASTE |
| 4 ounces | FRESH MUSHROOMS (OPTIONAL) |
IN A LARGE SKILLET, BROWN THE ONION AND BROWN RICE IN 2 TABLESPOONS OF BUTTER. ADD WILD RICE, BOUILLON, WATER, SALT AND PEPPER TO TASTE. BRING TO A BOIL, REDUCE HEAT AND SIMMERED COVERED FOR 45 MINUTES. SIMMER UNTIL LIQUID IS ABSORBED. SAUTE MUSHROOMS IN REMAINING BUTTER. STIR INTO RICE MIXTURE AND BAKE FOR 30 MINUTES IN A BUTTERED DISH AT 350 DEGREES.