6 oz. wild rice, rinsed (1 c.)
4 c. water
1/2 tsp. salt
1/2 c. butter
1 1/2 c. sliced mushrooms
10 oz. pkg. frozen peas and pearl onions, thawed and drained

In 2 quart saucepan, combine wild rice, water and salt. Bring mixture to a boil. Cover; reduce heat to low. Simmer for 45-50 minutes or until rice is tender; drain. Meanwhile, in 10 inch skillet melt butter. Add mushrooms and peas. Cook over medium heat, stirring occasionally until mushrooms are tender. Stir into cooked wild rice. Yields 5 cups.