1 2/3	Cups	Package unseasoned brown and wild rice blend
6	Cups	Water
1/2	Ounce	Dried Porcini or morel mushrooms
3/4	Cup	Boiling water
2	Tbsp.	Margarine
8 oz.	Fresh	Brown or button mushrooms, sliced
2	Cloves	Garlic, minced
2	Tbsp.	Fresh, chopped thyme or 2 tsp. dried
1	Tsp.	Salt
1/4	Tsp.	Black pepper
1/3	Cup	Sliced green onions

Combine rice and 6 cups of water in a large saucepan; bring to a boil over a high heat. Cover and simmer over low heat until rice is tender (check package directions for cooking time). Drain, but do not rinse.Meanwhile, combine porcini muchrooms and boiling water in small bowl; let stand 30 minutes or until mushrooms are tender. Drain mushrooms, reserving liquid. Chop mushrooms and set aside. Melt margarine in large deep skillet over medium heat. Add brown mushrooms and garlic; cook and stir 5 minutes. Add thyme, salt and pepper. Cook and stir 1 minute. Stir drained rice, porcini mushrooms and reserved liquid into skillet; cook and stir over medium-low heat 5 minutes or until hot. Stir in green onions and serve while hot.