1 (3 oz.) can broiled, sliced mushrooms
1 (10 1/2 oz.) can beef or chicken broth
2 med. onions, chopped
1/2 c. wild rice, rinsed
1 c. long grain rice
2 tbsp. butter
2 tbsp. snipped parsley (opt.)

Drain mushrooms and reserve liquid. Add to broth to make 2 cups. Boil onion (simmer) and wild rice in broth 20 minutes. Add long grain rice, bring to boil again. Reduce heat and simmer 20 minutes. Add mushrooms and butter until heated. Serves 6 to 8.