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1 (3 oz.) can sliced mushrooms
1 3/4 c. chicken broth
2 medium onions, finely
1/2 c. uncooked rice
1 c. uncooked long grain rice
2 Tbsp. butter
2 Tbsp. snipped parsley

Drain mushrooms; reserve liquid. In sauce pan, combine
mushroom liquid and broth. Add onions and boil. Add washed
wild rice, reduce heat and simmer, covered 20 minutes. Add long
grain rice and bring to boil; reduce heat and simmer, covered
20 minutes until rice is tender. Toss in mushrooms and butter
and heat through. Add parsley. Serves 8.

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