1 c. raw wild rice, washed
2 cans mushroom stems & pieces
3 tbsp. instant granulated chicken bouillon
1 can cream of mushroom soup
6-8 pork chops (1" thick)

Grease 9 x 13 inch pan or casserole. In bottom of pan sprinkle 1 cup washed wild rice (raw). Add 1 1/2 cups water and 2 cans mushrooms with juice. Sprinkle 3 tablespoons granulated instant chicken bouillon over the top. Spoon mushroom soup over the top. Remove fat from pork chops. Brown and season and place on top of rice mixture. Cover pan with foil and seal edges securely. Bake at 350 degrees for 2-2 1/2 hours until rice is done.