1 box wild rice
1 c. cooked rice
1 (8 oz.) can mushroom pieces and juice
1 lg. onion, chopped fine
2 pieces of celery chopped fine
1 tbsp. parsley flakes or fresh parsley
3/4 stick butter
1 c. onion soup or beef or chicken stock or thin roast gravy
3/4 tsp. Accent
1/2 tsp. salt
1/2 tsp. black pepper

Cook rice according to instructions on the box. Add cooked rice, mushrooms and juice. Saute onions, celery, bell pepper, and parsley in butter until light brown. Add this to rice mixture and mix well. Add seasonings and soup or stock. Mix again. Pour into a 2 quart baking dish and bake 350 degrees for 30 minutes, or until rice has absorbed all the stock. Stir often. Serves 6.