1 stick butter
2 tsp. oregano
3 (10 oz.) cans beef bouillon
2 c. raw rice
4 oz. can mushrooms
8 green onions, chopped

Saute mushrooms and oregano in butter. Add onions and rice. Saute until lightly browned. Put in 9 x 13 inch casserole with 3 cans beef bouillon and 2 cans of boiling water. Bake at 450 degrees for 45-60 minutes or until all liquid is absorbed. Serves 8-12.