1 onion, cut in thin wedges
1 lb. fresh mushrooms, chopped
6 tbsp. olive oil
2 c. long grain rice
3 c. water
1 1/2 tsp. salt
2 beef bouillon cubes

Saute onion and mushrooms in oil over medium heat until onion is golden brown; add rice and saute for 2 1/2 minutes; add water, a little at a time; stir in salt and bouillon cubes. Increase heat to medium high and let water boil until rice is dry, stirring once. Cover, lower heat to low, and cook for 30 minutes. For fluffier rice, use additional water. Serves 6 to 8.