|4 ounces||Package wilk rice|
|1 tablespoon||Beef-flavored bouillon|
|½ pounds||Fresh muchrooms|
|1 tablespoon||Lemon juice|
|2 tablespoons||Minced onion|
|1 tablespoon||Minced fresh parsley|
|⅛ teaspoon||Garlic powder|
|½ cup||Coarsley chopped pecans|
Wash wild rice in three changes of water; drain.
Combine rice, 2 cups water, and bouillon granules ina medium saucepan; bring to boil. Cover, reduce heat to low, and simmer 30-45 minutes or until rice is tender and water absorbed. Saute mushrooms in butter and lemon juice until tender. Stir mushrooms, onion, parsley, garlic powder, and pecans into rice. Yeild: 4-6 servings.