Wild Rice and Mushrooms

Wild Rice and Mushrooms

1/2 cup wild rice
1 (14 ounce) can chicken stock
1 3/4 cups water
1/2 cup onions, diced
1 cup fresh mushrooms, cleaned and sliced
1 tablespoon cornstarch
1 tablespoon olive oil
1 tablespoon butter

In a two quart sauce pan, saute the onions in the olive oil and butter until neary transparent.
Add the mushrooms, and continue to stir for 2 minutes.
Wash the rice, drain and add to the pan, followed by the water and chicken stock.
Heat the mixture until it just starts to boil, lower the heat and simmer for 45 minutes.
After the rice has cooked, mix the corn starch to one tablespoon of water, stir until the lumps are gone and add to the wild rice.
Stir until the rice starts to thicken and serve.