Wild rice

½ lb wild rice (pure, not mixed)

2 pints of sliced mushrooms, combined regular and portobellas

2 sticks of butter

Put the rice in a colander, boil water and rinse the rice with the boiling water several times, until rice kernels pop open.  This can take quite a while.

Sauté the mushrooms in one stick of the butter until they are just done (when the juice comes out)

Combine sautéed mushrooms and the rice with the other stick of butter (melted) into a casserole.  May need to add some water before cooking.

Salt, pepper, garlic salt as needed

Cover and cook at 350 for an hour.