1/2 C. Wild rice
1/2 C. Long-grain white rice
1 C. chopped onion
1/2 C. chopped peeled carrot
1/2 C. chopped peeled parsnip
1 lb. assorted mushrooms and wild mushrooms (such as crimini, portobello, stemmed shiitake), chopped
1 cup chopped peeled apple
1 cinnamon stick
1 1/2 tsp. grated orange peel
Water

Cook wild rice in medium saucepan of boiling water 25 minutes. Add white rice to saucepan; cook until rice is tender, about 15 minutes longer. Drain and set aside. Heat a little water in heavy large pot over medium heat. Add onion, carrot and parsnip; sauté until tender, about 8 minutes. Add mushrooms; sauté until brown, adding 2-3 T. water if mixture is dry, about 15 minutes. Stir in apples, cinnamon stick and orange peel; sauté 5 minutes. Mix in 2/3 cup water and cooked rice. Season to taste with Mrs. Dash and pepper. To serve later, cover and refrigerate (may be made up to 1 day ahead). Spoon into 8 x 8 x 2 inch glass baking dish sprayed with nonstick spray, cover with foil and rewarm in 350-degree oven about 25 minutes.