1. In 5 quart Dutch oven, saute onions, mushrooms, celery, carrots and garlic in margarine until tender. Stir in water, chicken broth, cream of chicken soup, basil, pepper, lemon juice, wild and regular rice. Bring to a boil. 2. Reduce heat; cover and simmer 35 to 40 minutes or until wild rice is tender. Garnish each serving with lemon slice and Parmesan cheese. ---------------------------------------------------------------------------
Nutrition
Ingredients
