Mixed Mushroom Stuffing with Rice and Apples 

from Provida Body Makeover Specialist - AL

1/2 cup wild rice 
1/2 cup long-grain white rice 

1 cup chopped onion 
1/2 cup chopped peeled carrot 
1/2 cup chopped peeled parsnip 
1 pound assorted mushrooms and wild mushrooms (such as crimini, 
portobellow, stemmed shiitake), chopped 
1 cup chopped peeled apple 
1 cinammon stick 
1 1/2 teaspoons 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 aside. 

Heat a little water in heavy learge pot over medium heat.  
Add onion, carrot and parsnip; saute until tender, about 8 minutes.  
Add mushrooms; saute until brown, adding 2-3 tablespoons water if 
mixture is dry, about 15 minutes.  Stir in apples, cinnamon stick 
and orange peel; saute 5 minutes.  Mix in 2/3 cup water and cooked 
rice.  Season to taste with Mrs. Dash and pepper.  Cover and 
refridgerate (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. 

Serves 6.