1 tbsp. butter
1 c. finely chopped onion
1 (4 oz.) can mushroom stems & pieces, drained
2 chicken bouillon cubes
2 1/2 c. water
1 (6 oz.) box long grain & wild rice
1 tbsp. parsley flakes

1. Melt butter in saucepan. Saute onion until clear.

2. Add remaining ingredients. Bring to boil.

3. Cover. Reduce heat and cook 25 to 30 minutes until water is absorbed.