Shelly's Recipe

MUSHROOM WILD RICE BAKE

Category: Rice/Risotto

4 cups water
4 beef bouillon cubes
2 garlic cloves, minced
1/2 cup uncooked wild rice, rinsed
1/2 cup uncooked long grain rice
1 jar (4-1/2 oz) sliced mushrooms, drained
1/4 cup butter

In a large saucepan, combine the water, bouillon, garlic and wild rice; bring to a boil over medium heat. Reduce heat; cover and simmer for 30 minutes. Add long grain rice; cover and simmer for 20-25 minutes or until the rice is tender. Stir in mushrooms and butter. Transfer to an ungreased 8-inch square baking dish. Bake, uncovered, at 350 for 30-40 minutes or until liquid is absorbed. Yield: 6-8 servings.