2 c. long grain brown rice
1/2 c. wild rice
4 c. water
2 chicken bouillon cubes
4 oz. can mushroom pieces (optional)
1 tsp. dried parsley

Rinse brown and wild rice in cold water in 1 1/2-quart pan. Drain and add 4 cups water, bouillon cubes, drained mushrooms (if used), and parsley. Bring to boiling and simmer 45 minutes on top of the stove or bake with main dish in oven (60-75 minutes at 350 degrees). Makes 6 cups rice.