- 1/2 cup wild rice
- 1/2 cup long-grain white rice
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1/2 cup chopped peeled carrot
- 1/2 cup chopped peeled parsnip
- 1 pound assorted wild mushrooms (such as crimini, portobello and stemmed shiitake), chopped
- 1 cup chopped peeled apple
- 1/4 cup raisins
- 1 cinnamon stick
- 1 1/2 teaspoons grated orange peel
- 2/3 cup unsweetened apple juice
- Cook wild rice in medium saucepan of boiling salted water 25 minutes. Add white rice to saucepan; cook until all rice is tender, about 15 minutes longer. Drain.
- Heat oil in heavy large pot over medium heat. Add onion, carrot and parsnip; sauté until tender, about 8 minutes. Add mushrooms; sauté until brown, adding 2 to 3 tablespoons water if mixture is dry, about 15 minutes. Stir in apple, raisins, cinnamon stick and orange peel; sauté 5 minutes. Mix in apple juice and cooked rice. Season to taste with salt and pepper. If using as stuffing, spoon mixture loosely into poultry. (Can be prepared 1 day ahead if serving as side dish. Cover and refrigerate. Spoon into 8 x 8 x 2-inch glass baking dish sprayed with nonstick vegetable oil spray, cover with foil and rewarm in 350°F. oven about 25 minutes.)