8 servings

Ingredients

1 cup wild rice

1 teaspoon oil

3 tablespoons onion, chopped

1 can chicken broth

1 cup mushrooms, sliced

salt and pepper, to taste

Method

Wash rice in hot water. Cover rice with warm water and teaspoon oil. Cover and boil

slowly until all water is gone, about 1 hour. Sauté onion in a little butter. Combine

rice and onion with chicken broth, mushrooms, salt and pepper. Bake covered 1

hour at 325 degrees, stirring to fluff several times the last 20 minutes of baking. An

electric slow cooker may be used if oven space is limited.