• 1/2 cup wild rice
• 1/2 cup brown rice
• 2 1/2 tsp chicken bouillon granules
• 1/4 tsp nutmeg
• 2 cup water
• 3 cup fresh mushrooms, sliced
• 3/4 cup dried apricots, chopped
• 3/4 cup celery, chopped
• 5  green onions, chopped

Rinse wild rice in a strainer under cold water for about 1 minute.
In a medium saucepan combine rinsed wild rice with brown rice, bouillon granules, and nutmeg. Add water. Bring to a boil; reduce heat. Cover and simmer gently for 45 minutes. If most of the water has been absorbed, add more water. Then add mushrooms, apricots, celery and green onions.

Cover: Boil gently over medium-low heat for 10 to 20 minutes, stir frequently. Vegetables should be tender. Again if water has been absorbed, add about another 1/3 water and transfer to a 2-quart covered casserole. Bake in at 375 for 25 to 30 minutes.

Serve with Apricot Glazed Chicken

Recipe Yields: 4-6 Servings

Storage Time: 3 days in the refrigerator