4 oz Package wilk rice
2 c Water
1 T Beef-flavored bouillon
1/2 lb Fresh muchrooms
1/4 c Butter
1 T Lemon juice
2 T Minced onion
1 T Minced fresh parsley
1/8 t Garlic powder
1/2 c 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.