Teriyaki Rice - cooking recipe

Ingredients

1 cup lundberg wild rice
2 cups water
2 beef bouillon cubes
1 tablespoon butter
1 small onion, chopped
1/2 cup celery, chopped
1/2 cup carrot, shredded
1 tablespoon butter
1 tablespoon olive oil
1 garlic clove, pressed
1 cup sliced mushrooms
3 tablespoons kikkoman teriyaki sauce

Preparation

Rinse rice.
Place in a pot with a tight fitting lid, along with 2 cups water, 2 bouillon cubes, and butter.
Bring to a boil, reduce heat, cover, and simmer for 45 minutes. DO NOT REMOVE LID.
Remove from heat and let sit covered for 10 minutes.
Fluff with a fork.
While rice is cooking, saute onion, celery and carrots in butter and olive oil over medium heat until tender.
Add garlic and mushrooms and cook just until mushrooms are tender.
Add teriyaki and simmer until liquid is absorbed.
Stir vegetables into rice and serve.