• 2 1/3 cups chicken broth
• 1/2 teaspoon salt (optional)
• 1/4 teaspoon black pepper
• 1 medium onion, chopped
• 1 can (2.5 oz) sliced mushrooms, drained
• 1/4 cup wild rice, uncooked
• 3/4 cup brown rice, uncooked
• 1 tablespoon fresh parsley, chopped

1. Combine broth, salt, pepper, onion and mushrooms in a medium saucepan; bring to a boil and add wild and brown rices. Boil for 1 minute; reduce heat and simmer for 45 minutes until the liquid is absorbed.
2. Garnish with parsley
3. Makes 6 1/2 cup servings
5. My note: I think I'd use fresh mushrooms and maybe saute the onions and mushrooms a bit before adding the broth, salt and pepper.

Recipe is from Pamela Smith's Eat Well - Live Well cookbook.