1 Cup Wild Rice, uncooked 1 Teaspoon Olive Oil 1/2 Pound Mushrooms, fresh or canned 1 Medium Onion, diced 1 Tablespoon Flour 1 Cup Chicken Soup Stock 1 Teaspoon Salt Pepper to Taste 1/2 Cup Bread Crumbs for Topping   1. Prepare rice in the 1-quart unit. Drain and set aside. 2. Preheat 8-inch skillet over medium heat until a drop of water beads and dances when dropped on the cooking surface. Add olive oil and coat bottom of skillet. 3. Add mushrooms and diced onin to the skillet and sauté until lightly brown. 4. Add flour to the skillet and stir; then add soup stock to the skillet and stir again until flour is dissolved. 5. Add rice and seasonings to the skillet and mix well. Sprinkle bread crumbs over top, cover skillet with vapor valve closed and reduce heat to low. Cook for 20 minutes, then remove cover and cook for 5 minutes more. Nurtitional Analysis per Serving: 253 calories, 3 g. fat, < 1 mg. Cholesterol, 850 mg. Sodium, 48 g. carbohydrate, 11 g. protein