Instructions: Rinse the wild rice under running water for 1 minute; drain. Set aside.

Preheat the oven to 325 degrees . Grease a 2 -qt. casserole; set aside. In a medium saucepan, combine the chicken broth, wine, and wild rice. Bring to a boil.

Reduce heat, cover and simmer for 30 minutes. Set aside. (Do not drain.) In a large skillet, melt 2 Tbs. of the butter. Add the mushrooms, celery,. and carrots. Cook and stir for 5 minutes. Stir in the artichoke hearts, green onions, red pepper, lemon peel, lemon juice, thyme, salt, and pepper. Add the remaining 1 Tbs. of butter, remove from the heat. Stir the rice mixture into the vegetable mixture. Transfer the mixture to the prepared casserole.

Bake, covered, in the 325 degree oven about 45 minute or until the rice is done, stirring once. If desired, sprinkle with parsley before serving.

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