1/4 lb. butter
2 c. rice
6 cubes beef bouillon
Chopped onions
Chopped mushrooms
2 tsp. oregano
4 c. water

Melt butter in large skillet. Add rice and brown until rice starts to puff. Pour into greased 3 quart casserole. Add onions, mushrooms and oregano. In the skillet combine water and bouillon. Heat until bouillon dissolves. Add to casserole. Bake at 350 degrees for 90 minutes.