Total Calories: 378
Melt 2 tablespoons of the butter or margarine in a skillet sauté mushrooms and onion until tender set aside. Place wild rice in a 1 1/2 -quart casserole. Add hot chicken broth, water chestnuts, salt and remaining 2 tablespoons butter or margarine, cut in small pieces. Cover bake at 350° for 30 minutes. Stir in mushrooms and onion cover and continue to bake 15 to 30 minutes longer or until moisture is absorbed.
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