Instructions: Combine water and mushrooms; cover and let stand 20 minutes. Drain, reserving mushroom liquid; add water to reserved liquid to yield 3 cups.

Discard mushroom stems. Thinly slice mushroom caps; set aside.

Rinse wild rice in 3 changes of hot water; drain. Heat oil in a saucepan over medium heat until hot. Add mushroom and onion; saute 5 minutes or until tender. Add reserved mushroom liquid; bring to a boil. Stir in wild rice.

Cover, reduce heat, and simmer 40 minutes. Stir in long-grain rice; cover and simmer 20 minutes or until tender. Remove from heat; stir in soy sauce.

Sprinkle with sesame seeds.

Yield: 5 servings (serving size: 1 cup).

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