1 sm. onion, minced
1 stick butter
1 1/4 c. wild rice
2 tbsp. pearl barley
3 1/2 to 4 c. beef broth
1 tsp. thyme (fresh) or 1/4 tsp. dried thyme
1/4 tsp. black pepper
8 oz. mushrooms

Mince onion. Melt 1/4 cup butter, add onion, saute for 8 minutes. Mix in rice and barley. Add 4 cups beef broth, thyme, and pepper and bring to a boil.

Reduce heat and simmer covered until liquid is reduced and absorbed. (About 1 1/4 hours.) Stir occasionally. Slice mushrooms, melt 1/4 cup butter and cook mushrooms until soft. Stir mushrooms into cooked rice. Makes 6 servings.