While the rice is cooking, saute the onions and garlic in the hot oil until almost tender. Then add the mushrooms and pine nuts and saute for 2 minutes longer. Preheat the oven to 350 degrees. Mix the hot rice with the bouillon cubes to soften them and combine thoroughly. Then add the sautéed mixture and all the remaining ingredients to the rice and mix carefully so as to not mash the rice. Place the mixture in a lightly oiled deep 9 inch baking dish and smooth the top. Sprinkle on extra paprika for added eye appeal. Bake for about 30 minutes until hot and somewhat firm throughout. Serve immediately.