Instructions: IN A LARGE SKILLET, BROWN THE ONION AND BROWN RICE IN 2 TABLESPOONS OF BUTTER. ADD WILD RICE, BOUILLON, WATER, SALT AND PEPPER TO TASTE. BRING TO A BOIL, REDUCE HEAT AND SIMMERED COVERED FOR 45 MINUTES. SIMMER UNTIL LIQUID IS ABSORBED. SAUTE MUSHROOMS IN REMAINING BUTTER. STIR INTO RICE MIXTURE AND BAKE FOR 30 MINUTES IN A BUTTERED DISH AT 350 DEGREES.

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