Grease a casserole or 13 1/2" x 9 1/2" pan. In the bottom of pan sprinkle 1 cup of washed raw wild rice. Add 1 1/2 cups of water and 2 cans of mushroom stems and pieces with the juice.

Sprinkle 3 tablespoons granulated instant chicken bouillon over the top.

Spoon 1 can cream of mushroom soup over mixture.

Remove fat from 6 or 8 pork chops that are cut about 1" thick. Brown and season the chops and place on top of the rice mixture. Cover pan or casserole with aluminum foil and seal edges securely. Bake in 350 degree oven for 1 1/2 to 2 hours until rice is done. Serve in casserole or for a special dinner pile rice in center of platter and then arrange pork chops around rice. Garnish with red apple rings and trim with parsley.

BASIC WILD RICE PREPARATION - OVEN METHOD:

1. Place 1 cup wild rice into 3 cups salted water.

2. Bake in 350 degree oven for 1 1/2 hours or until tender.

3. Several batches of rice may be done at a time and froze for future use.

If served plain, add 3 tablespoons butter, salt and pepper. Makes 4 to 5 (1/2 cup) servings.