4 tbsp. butter
1 lg. onion, chopped
1 c. sliced fresh mushrooms
1 1/2 c. regular long grain rice
3 1/2 c. water
1 (3/4 oz.) env. au jus gravy mix
1/2 tsp. salt
1/2 tsp. oregano leaves

Melt butter in a 2 quart Dutch oven. Cook onion, mushrooms, and rice in butter 4-5 minutes. Stir until rice is golden brown. Add remaining ingredients. Stir to dissolve gravy mix. Cover and cook on medium heat for 45 minutes or until all liquid is absorbed.