4 oz Package wild rice
1 T Beef-flavored bouillon gran.
1/4 c Butter, melted
2 T Minced onion
1/8 t Garlic powder
2 c Water
1/2 lb Fresh mushrooms, sliced
1 T Lemon juice
1 T Minced fresh parsley
1/2 c 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.
: RECIPE CLIPPED by Michael Prothro
