Combine wild and brown rice and rinse in a strainer
under cold running water for 1 minute.
In medium saucepan, combine rice mixture, water,
onion, bouillon cube, thyme and pepper. Bring to a
boil while stirring to dissolve bouillon cube;
reduce heat to low and cover. Simmer for 45
minutes.
Stir mushrooms, celery and waterchestnuts into rice
mixture. Return to boiling; reduce heat. Simmer,
covered for 10 to 20 minutes more, or until celery
is just tender, stirring occasionally.
Originally Submitted
11/27/2011
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