Instructions: Cook wild rice in medium saucepan of boiling salted water 25 minutes. Add white rice to saucepan; cook until all rice is tender, about 15 minutes longer. Drain.

Heat oil in heavy large pot over medium heat. Add onion, carrot and parsnip; saute until tender, about 8 minutes. Add mushrooms; saute until brown, adding 2 to 3 tablespoons water if mixture is dry, about 15 minutes. Stir in apple, raisins, cinnamon stick and orange peel; saute 5 minutes. Mix in apple juice and cooked rice. Season to taste with salt and pepper.

If using as stuffing, spoon mixture loosely into poultry. (Can be prepared 1 day ahead if serving as side dish. Cover and refrigerate. Spoon into 8- by 8- by 2-inch glass baking dish sprayed with nonstick vegetable oil spray, cover with foil and rewarm in 350 degree oven about 25 minutes.)

This recipe yields 6 servings.

Comments: A nice stuffing for poultry or an excellent accompaniment to pork tenderloin or salmon.

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