1 can cooked brown rice
2 c. walnuts, finely chopped
1 1/2 c. shredded Cheddar cheese (6 oz.)
1/2 c. chopped onions
1/2 tsp. garlic salt
2 eggs

Prepare rice as directed on package. Heat oven to 400 degrees. Generously grease bottom of jelly roll pan, 10 1/2 x 15 1/2 x 1 inch. Mix all ingredients except mushroom sauce until well mixed. Shape into about 40 balls. Bake until brown 15 to 20 minutes.

MUSHROOM SAUCE:

1/4 c. plus 2 tbsp. butter
8 oz. mushrooms, sliced
2 (10 1/2 oz.) cans condensed chicken broth
1/4 c. plus 2 tbsp. Bisquick

Heat butter in 3-quart saucepan until light brown. Stir in mushrooms, cook and stir until mushrooms are softened, 3 to 4 minutes. Stir in Bisquick. Heat until bubbly. Remove from heat. Gradually stir in chicken broth. Heat to boiling. Boil and stir 1 minute until thoroughly heated. Pour over meatless meatballs.