2 tbsp. butter
2 shallots finely chopped
10 oz. white mushrooms, sliced
12 oz. wild rice
6 c. chicken broth (1 1/2 qt.)
1/2 tsp. salt (omit if using salted broth)
1/2 tsp. ground black pepper
Chopped parsley (optional garnish)

In large saucepan over medium-low heat, melt butter. Add shallots; slowly cook, stirring constantly, 4-5 minutes. Stir in mushrooms. Cook 5 additional minutes. Stir in rice and broth; bring to a boil; reduce heat; partially cover and simmer 1 hour and 15 minutes. Grains will open and swell with absorbed broth. Season with salt (if desired) and pepper. Sprinkle with chopped parsley. Makes 10 servings.