3/4 c. brown rice
1/4 c. wild rice
2 1/2 c. water
6 cloves garlic, finely chopped
6 tbsp. butter
2 c. carrot slices
1 1/2 lb. shrimp, shelled, deveined
4 oz. snow peas (2 c.)
1 can (8 oz.) water chestnuts, drained, sliced 1/4" thick
1/2 tsp. ground ginger
1/2 tsp. dry mustard
3 tbsp. teriyaki sauce

1. Simmer rices in water, covered until tender, 45 minutes.

2. 10 minutes before rice is cooked, saute garlic in butter in skillet, 1 minute. Add carrots; saute 5 minutes. Add shrimp, snow peas, water chestnuts, ginger and mustard; cook 5 minutes. Stir in teriyaki sauce. Serve with rice.