1. Melt butter or margarine in saucepan; sauté onion and mushrooms for about 5 minutes, or until onion is tender.
2. Add remaining ingredients; bring to boil, flugging rice gently with fork. Cover; remove from heat; let stand for about 10 minutes. Cool.

Ingredients:

3 tablespoons butter or margarine
3 tablespoons chopped onion
½ cup sliced mushrooms
1 1/3 cups instant rice
1 chicken bouillon cube
½ teaspoon marjoram
¼ teaspoon paprika
Dash of pepper
1 ½ cups water