Wild Rice and Mushroom Bake

2 tablespoons butter or margarine

1 large onion chopped

1 green pepper chopped

3 ribs celery chopped

1 cup sliced shiitake mushrooms

1 cup slice button mushrooms

2 green onions sliced

1½ cups wild rice

½ cup whole grain brown rice

3½ cups chicken broth or wine combination

Black pepper and salt to taste

Heat oven to 375 degrees. Grease a 2 quart casserole.

Saute onion, green pepper and celery in butter until lightly golden. Sauté mushrooms until limp. Mix the green onion, wild rice, brown rice, broth and pepper together in the prepared casserole.

Combine all ingredients into the casserole. Cover and bake for 1½ hours until most of the water is absorbed. Drain off any excess water and serve.

Serves eight to 10.

“Talk Turkey to Me” by Renee Ferguson