1 1/4 c. long grain rice
1 med. onion, chopped fine or 1 tbsp. dehydrated
1 beef bouillon cube
1 (4 oz.) can mushrooms (do not drain)
1/4 tsp. pepper
1/3 c. butter
1 (10 1/2 oz.) can beef broth (1 can water)
1 1/4 tsp. thyme
3/4 tsp. salt

Wash rice off and set to drain. Saute onion in butter until light golden. Add rice and continue to cook, stirring constantly, over medium heat until rice turns white. Pour into 1 1/2 quart casserole. Heat broth and remaining ingredients (dehydrated onions add here) to boiling. Pour over rice; cover; set in 350 degree oven for 30 minutes.