Recipe - Mushroom Wild Rice

4 ounce Package wild rice
2 cup Water
1 tablespoon Beefflavored bouillon gran.
One half pound Fresh mushrooms, cut or sliced up
One fourth cup Butter, melted
1 tablespoon Lemon juice
2 tablespoon Minced onion
1 tablespoon Minced fresh parsley
1/8 teaspoon Garlic powder
One half 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 3045 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini