Yield: 6
| Measure | Ingredient |
|---|---|
| 4 ounces | Package wilk rice |
| 2 cups | Water |
| 1 tablespoon | Beef-flavored bouillon |
| ½ pounds | Fresh muchrooms |
| ¼ cup | Butter |
| 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.