Portion Size: ½ cup

Ingredients:     Yields:  8 servings

Ingredients	Notes:
2 quarts low sodium chicken  or beef broth
2 tablespoons cup olive oil
½ teaspoon salt
1/4 teaspoon black pepper
1 small onion	Washed, trimmed and diced
1/2 cups long grain white rice	Uncooked
1/2 cups long grain brown rice
¼ cups wild rice
2 teaspoons dried thyme
½  cup diced carrots	Washed, peeled and diced.
½  cup sliced mushrooms	Washed, trimmed and sliced
1/3 cups finely sliced  green onion	Washed, peeled and diced.

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Melt oil in a  stockpot over medium high heat.
2	Cook rice, ½ cup onions, mushrooms and carrots in the oil for about five minutes, stirring occasionally.
3	Stir in broth, pepper and salt.
4	Heat to boiling stirring occasionally; reduce heat; cover and simmer until water evaporates and rice is tender.
5	Cover and let stand five minutes. Top with green onions.	Cook until internal temperature reaches 135°F.