Mixed Mushroom Stuffing with Rice, Raisins and Apples

• 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

1. Cook wild rice in medium saucepan of boiling salted water 25 minutes.
2. Add white rice to saucepan; cook until all rice is tender, about 15 minutes longer.
3. Drain.
4. Heat oil in heavy large pot over medium heat.
5. Add onion, carrot and parsnip; saute until tender, about 8 minutes.
6. Add mushrooms; saute until brown, adding 2 to 3 tablespoons water if mixture is dry, about 15 minutes.
7. Stir in apple, raisins, cinnamon stick and orange peel; saute 5 minutes.
8. Mix in apple juice and cooked rice.
9. Season to taste with salt and pepper.
10. If using as stuffing, spoon mixture loosely into poultry.
11. (Can be prepared 1 day ahead if serving as side dish.
12. Cover and refrigerate.
13. Spoon into 8 x 8 x 2-inch glass baking dish sprayed with nonstick vegetable oil spray, cover with foil and rewarm in 350F.
14. oven about 25 minutes.)

wild rice, longgrain white rice, olive oil, onion, peeled carrot, peeled parsnip, mushrooms, apple, raisins, cinnamon, apple juice

Taken from www.epicurious.com/recipes/food/views/mixed-mushroom-stuffing-with-rice-raisins-and-apples-15674 (may not work)