Ingredients:

2 oz Dried morel mushrooms
1 pk (6-oz) long-grain and wild
Rice mix
1 Small onion, chopped
1 c Chopped pecans
1/4 c Butter or margarine, melted
1/4 ts Freshly ground pepper

Method:

Cover mushrooms with warm water; let stand about 15 minutes.
Drain and rinse well under running water to remove sand particles; cover with warm water and let stand 5 minutes.
Drain and rinse; pat dry with paper towels.
Coarsely chop mushrooms if desired.
Cook wild rice mix according to package directions.
Set aside.
Saute chopped onion, mushrooms, and pecans in butter until mushrooms are tender.
Combine rice, mushroom mixture, and pepper; toss gently.
Submitted by John Hartman Indianapolis, IN 7 May 1996