One Serving (one cup) - 6 Points

2	cans (14 1/2 oz each)	Chicken Broth
1 1/2	cups	Water
2/3	cup	uncooked Wild Rice
1/2	tsp	Salt
1/2	tsp	Dried Thyme
4	medium	Carrots, sliced
2		Celery Ribs, chopped
1	medium	Onion, chopped
2	tbs	Vegetable Oil
1/2	lb	fresh Mushrooms, sliced
1 1/2	cups	uncooked Long Grain Rice
1/4	cup	minced fresh Parsley

• In a large saucepan, bring broth and water to a boil.
• Add the wild rice, salt and thyme.
• Reduce heat; cover and simmer for 30 minutes.
• Meanwhile, in another saucepan, saute carrots, celery and onion in oil until almost tender.
• Add the mushrooms; saute 5 minutes longer.
• Add vegetables and long grain rice to wild rice.
• Cover and cook for 30-35 minutes or until rice is tender.
• Stir in parsley.

  Serves 7.