Title: Mushrooms and Wild Rice
Categories: Vegetable
Yield: 6 Servings

3/4	lb	Thick sliced fresh mushrooms
		Dash lemon juice
1/2		Stick butter or margarine
3	c	Beef bouillon
3/4	c	Seedless raisins or dried
		Currants, saoked in boiling
		Water until plump

Wash and thoroughly drain rice, discarding any stems or floating hulls. Saute onion in butter until transparent. Add rice and bouillon. Cook, covered, over low heat until rice is tender and bouillon has been completely absorbed (about 35 minutes). Drain raisins and add to the hot rice.

Goes with: all wild game

SOURCE: "Cooking Wild Game"

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