2 tbsp. butter
1 cup wild rice
1 cup brown rice
3 1/2 cups water or chicken broth or bouillon
1 tbsp horseradish
1/2 tsp. salt
1/4 cup coarsely chopped Italian parsley

Makes 8 to 10 servings

Recipe from Chatelaine Cook Book

Melt the butter in a large saucepan set over med. heat.  When bubbling, add all the rice and stir until the grains are coated with butter, about 2 min.  Then, stir in the water, horseradish and salt.

Cover and cook until the water is boiling, then reduce heat to low and simmer until the rice is tender, about 40 min.  Stir in the parsley and serve.