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