Bring to a boil in a deep saucepan, 3 cups of water, 1 teaspoon salt and 1 teaspoon monosodium glutamate.

Meanwhile, wash long grain rice in colander and gradually add rice to boiling water. Cover and cook for 30 to 40 minutes or until water is absorbed. (Use enough rice for your family's needs.)

Clean and slice 1 pound mushrooms then heat 1 cup of butter in skillet and add the mushrooms to it. Add 1/4 cup finely chopped onions and cook slowly until mushrooms are lightly brown and onions are transparent. Combine with rice and 1/2 cup HOT chicken or turkey broth. Turn mixture into casserole and bake at 350 degrees for 30 minutes.

Additional mushrooms for garnishing casserole may be prepared and arranged around the edges of casserole just before serving.