• 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

• 2 portabella mushroom caps (cleaned and diced)
• 1 cup black beans (rinsed)
• 1 egg
• 1 cup red pepper
• 1/2 cup sweet onion (diced)
• 2  garlic cloves
• 1  avocado (diced)
• 1/2 cup panko bread crumbs
• 1 tsp cumin
• 1 tsp paprika
• ½ bunch fresh cilantro chopped
• 1 tbsp soy sauce
• Dash of Worsteshire
• 1 tbsp yellow mustard
• Salt and pepper to taste

Sauté portabellas, pepper, onion, and garlic in a little olive oil about 7-10 minutes set aside to cool. Add the beans to the pan and once beans are warmed remove them from heat source. Use the back of a spoon and mash until most of the beans are smooth. Mix all ingredients, but the avocado, bread crumbs and egg in large bowl, cover and refrigerate for one hour. Once cooled add the egg and bread crumbs and mix. Add the avocado and form into small patties (slider size). Heat skillet to medium heat. Place patties in skillet, cook for 6 minutes, carefully flip and cook for an additional 6 minutes. If the patties begin to get too crisp turn heat down to medium-low. If the patty is too thick, you can finish cooking the sliders in the oven at 365 degrees for around 10 minutes.

Serve on dollar rolls or English muffins with your favorite slider sauce!

Recipe Yields: 9 Servings

Storage Time: 3 days in the refrigerator

Mushrooms make a great snack for little fingers and this recipe is a good source of vitamin b, niacin and riboflavin.

• 2 cans 15.5- ounce no-added salt chickpeas (garbanzo beans)
• 3 whole garlic cloves crushed
• 1/2 cup vegetable or chicken broth
• 1/3 cup sesame seed paste (tahini)
• 1/4 cup fresh lemon juice
• 2 tbsp olive oil
• 1/2 tsp salt
• 1  roasted red bell pepper
• 1 cup of sliced mushrooms

Mix chickpeas, crushed garlic, broth, tahini, lemon juice, olive oil, salt and roasted bell pepper. Using the immersion blender combine all ingredients until smooth. Serve with sliced mushrooms.

Recipe Yields: 10 Servings

Store the hummus dip in the fridge for up to 7 days

• 1 whole wheat sandwich round or pita
• 1/4 cup Pizza sauce
• 1/4 cup Mozzarella cheese, grated
• 1/4 cup Mushrooms, sliced, cooked and cooled
• 1/4 cup Zucchini, sliced, cooked and cooled
• 1/4 cup Sweet red pepper, sliced, cooked and cooled
• 1/4 cup Spinach, cooked and cooled

Open up sandwich round or pita and spread pizza sauce onto both halves.
Put each of the cooked vegetables into small bowls. Have your child choose toppings from the bowls to build their favorite pizza.
Top each pizza with grated cheese.
Bake both pizzas on a cookie sheet at 400 degrees Fahrenheit for 5-7 minutes, or until cheese is melted. Let cool and serve.

Recipe Yields: 2 Servings