Mushroom wild rice
6
Ingredients
| Quantity | 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 |
Directions
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.
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