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Mushroom rice pilaf

3 cups water
4 tsp. Chicken bouillon granules
3 cups instant rice
4 cups sliced fresh mushrooms
1 large onions thinly sliced
5 tbs. Butter
1 cup chicken broth

In dutch oven sauté mushrooms and onions in butter until mushrooms are tender and liquid is absorbed (about 6 minutes) Remove and hold for later. In dutch oven bring water and bouillon to boil. Stir in rice. Cover and let stand for 5minutes. Add back mushrooms and onion mixture. Fluff rice with fork until mixed evenly.

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