1\/2 C. Wild rice
\n1\/2 C. Long-grain white rice
\n1 C. chopped onion
\n1\/2 C. chopped peeled carrot
\n1\/2 C. chopped peeled parsnip
\n1 lb. assorted mushrooms and wild mushrooms (such as crimini, portobello, stemmed shiitake), chopped
\n1 cup chopped peeled apple
\n1 cinnamon stick
\n1 1\/2 tsp. grated orange peel
\nWater<\/p>\n
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; saut\u00e9 until tender, about 8 minutes. Add mushrooms; saut\u00e9 until brown, adding 2-3 T. water if mixture is dry, about 15 minutes. Stir in apples, cinnamon stick and orange peel; saut\u00e9 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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n