1/2 cup wild rice
1/2 cup sliced mushrooms
1/4 cup diced water chestnuts
4 minute steaks, approximately 5 inches by 7 inches each
garlic powder to taste
1 teaspoon beef bouillon granules
***Mushroom Sauce***
1/2 cup sliced mushrooms
2 teaspoons margarine
1/2 cup dry red wine
3/4 cup liquid saved from beef rolls
1 tablespoon cornstarch
1 tablespoon lite soy sauce
1 tablespoon sugar
Cook the rice: wash rice 3 times in warm water. Using a tightly covered pot, place 1 cup wild rice in 21/4 cups salted water. Bring to a boil, then reduce heat and simmer for 45 minutes. Remove from heat and let stand for 30 minutes. Stir lightly with a fork.
Spray a small nonstick skillet with nonstick cooking spray. Lightly saute mushrooms over medium heat. Combine cooked rice, mushrooms, and water chestnuts.
Lay steaks flat on a working surface and sprinkle lightly with garlic powder. Divide rice-mushroom mixture evenly on top of steaks, spreading to cover surface of beef. Roll up each steak, jelly roll-fashion, and fasten with toothpicks. Secure ends with toothpicks to make sure filling does not spill out.
Spray a large nonstick skillet with nonstick cooking spray and brown the beef rolls on all sides over moderately high heat. Dissolve beef granules in 3/4 cup water and pour into bottom of skillet. Cover and simmmer until meat is tender, about 30 minutes.
Make the mushroom sauce, spray a nonstick skillet with nonstick  cooking spray. Add mushrooms and margarine. Saute mushrooms, then add red wine. Bring to a boil. Stir in liquid from beef rolls (about 3/4 cup). Dissolve cornstarch in soy sauce and stir into pan. Boil, stirring constantly, until thickened. Stir in sugar and black pepper.
Pour mushroom sauce over cooked beef rolls and serve at once (remove toothpicks before serving).