1/4 c. wild rice
1 c. sliced mushrooms
2 c. brown rice
1 sm. onion
1 tbsp. butter
1 tsp. brown sugar
1/2 c. shredded carrot
2 tbsp. parsley, snipped
1/2 tsp. dried, crushed basil
1 3/4 c. chicken broth
1/4 c. slivered almonds, toasted

Run cold water over uncooked wild rice in a strainer for 1 minute, rinsing well. In a medium saucepan, cook mushrooms and onion in butter until tender. Stir in wild rice, brown rice, carrot, parsley and basil. Add chicken broth; bring to boil. Reduce heat and simmer for 35-40 minutes or until brown rice is tender.

Bake at 375°F until rices are cooked. Sprinkle with almonds.