1 1/2 c. rice (3/4 c. white, 3/4 c. wild)
1/2 c. butter
1 bunch green onions, sliced
1 (8 oz.) can mushrooms, undraied
2 (10 1/2 oz.) cans chicken broth 3/4 c. white wine
1 tsp. salt

Melt butter and cook rice, onions, and mushrooms until browned. Add remaining ingredients and pour into baking dish. Bake 375 degrees for one hour. Refrigerate overnight. Before baking, bring to room temperature. Bake at 325 degrees for one hour and serve. Serves 8 to 10.