RICE MUSHROOM RING 
 

2 1/3 cups boiling water 
3 beef bouillon cubes (1/5 oz. each) 
1 tbsp. butter or margarine 
7 oz. box of long grain and wild rice mix 
1/4 cup butter or margarine 
1/2 cup chopped onion 
1/2 cup chopped celery 
1 cup sliced mushrooms 

 
Put boiling water and bouillon cubes into saucepan.  Stir to dissolve.  Add 
first amount of butter and rice.  Cover.  Simmer for 20 to 25 minutes.  Rice 
should be tender and liquid should be absorbed. 
 
Melt remaining butter in frying pan.  Add onion, celery and mushrooms.  Saute 
until soft and add to rice.  Pack into greased 4 cup ring mold.  Can be 
refrigerated at this point if desired.  Bake in 325F oven for about 20 minutes 
(longer if chilled).  Loosen top edge if needed.  Invert on plate.  Serves 6.