Yield: 4 servings
|4 ounces||Package wild rice|
|1 tablespoon||Beef-flavored bouillon gran.|
|½ pounds||Fresh mushrooms, sliced|
|¼ cup||Butter, melted|
|1 tablespoon||Lemon juice|
|2 tablespoons||Minced onion|
|1 tablespoon||Minced fresh parsley|
|⅛ teaspoon||Garlic powder|
|½ cup||Coursley chopped pecans,|
Wash rice in three changes of hot water, drain.
Combine rice, 2 cups water, and bouillon granules in a medium saucepan; bring to boil. Cover, reduce heat to low, and simmer 30-45 minutes or until rice is tender and water si absorbed. Saute mushrooms in butter and lemon juice until tender. Stir mushrooms in butter and lemon juice until tender. Stir mushrooms, onion, parsley, garlic powder, and pecans into rice.