Wild Rice Belvedere
|Mushrooms||1⁄2 Pound, sliced|
|Butter/Margarine||1⁄4 Cup (4 tbs), melted|
|Lemon juice||1 Tablespoon|
|Wild rice||4 Ounce|
|Water||2 Cup (32 tbs)|
|Bouillon granules||1 Tablespoon (Beef Flavored)|
|Minced parsley||1 Tablespoon|
|Minced onion||1 Tablespoon|
|Garlic powder||1⁄8 Teaspoon|
|Pecan halves||1⁄2 Cup (8 tbs)|
Saute fresh mushrooms in butter and lemon juice.
Wash wild rice in 3 changes of hot water, drain.
Combine rice, 2 cups water, and bouillon granules in a medium saucepan, bring to a boil.
Cover, reduce heat to low, and simmer 30 to 45 minutes or until rice is tender.
Stir in sauteed mushrooms, minced parsley, minced onion, garlic powder, and pecan halves.