2/3 c. wild rice
1 can beef consomme
2-3 bouillon cubes
1/3 c. butter
Mushroom stems and pieces

Soak rice overnight in beef consomme. After soaking, add bouillon cubes, butter, and mushroom pieces. Simmer all ingredients. Add water, if necessary. Cook until tender and crunchy. Serve as a lovely side dish. Freezes beautifully.