Instructions: In 4-cup measuring cup or medium bowl, combine chicken broth and enough water to equal 3 cups liquid. In 3-quart saucepan over high heat, heat chicken broth mixture to boiling. Stir in wild rice, heat to boiling. Reduce heat to low; cover and simmer 45 minutes. Add white rice; bring to a boil over high heat. Reduce heat to low; cover and simmer 20 to 25 minutes longer until rice is tender and liquid absorbed.

Meanwhile, in nonstick 12-inch skillet over medium high heat, in 1 tablespoon oil, cook green onions and carrots 4 minutes, stirring occasionally. Add red and yellow peppers, zucchini, pea pods, salt and pepper, and cook, stirring frequently, 2 to 3 minutes longer until vegetables are tender-crisp. Spoon vegetable mixture into bowl. Add lemon juice, chopped mint and 1 tablespoon oil. Serve warm or at room temperature.

Makes 6-accompaniment servings.

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