1 c. wild rice
1 c. brown rice
1/4 lb. butter
2 cubes beef or chicken bouillon
4 to 5 cup boiling water
2 tbsp. soy sauce
1 can water chestnuts
4 to 8 oz. fresh mushrooms
4 green onions

Fry rice in kettle with the butter, when the brown rice turns brown, add boiling water, bouillon and soy sauce and simmer 45 minutes or until done.

Just before serving: saute mushrooms in 1 tablespoon oil, add onions (use green tops too) and add sliced water chestnuts. When hot fold into cooked rice. Serve with roast pork or with turkey.