2 1/2 c. plus 3 tbsp. low sodium chicken stock, defatted
1/2 c. wild rice
1/2 c. long-grain brown rice
1 tbsp. low-sodium soy sauce
1 tbsp. salt-free Dijon style mustard
1 1/2 c. sliced fresh mushrooms
1/2 c. fresh or frozen peas or snow peas
1 c. sliced water chestnuts
1/2 c. diced red bell pepper
1 scallion or shallot, chopped
1 clove garlic, minced
Chopped fresh parsley

Place 2 1/2 cups stock in a medium size saucepan and bring to a boil over high heat. Add wild rice and brown rice; do not stir. When stock returns to a boil, cover pan. Reduce heat to medium low and simmer for 45 minutes or until rice is tender and liquid is absorbed. Remove pan from heat and let stand, covered, for 10 to 15 minutes.

Meanwhile, heat soy sauce, mustard, and remaining chicken stock in a medium size non-stick skillet over medium heat. Add mushrooms, peas, water chestnuts, bell pepper, scallion, and garlic; cook, stirring constantly, for 10 minutes or until vegetables are crisp-tender.

Add rice to vegetables; stir well to combine and divide among 8 plates. Sprinkle with parsley and serve. Makes 8 servings.