Instructions: 1. In medium saucepan bring chicken broth and water to boil over medium heat. Add wild rice. Simmer, covered, over low heat for 25 minutes.

2. Uncover. Add white rice, mushrooms, garlic, salt, and saffron. Bring to boil again. Cover. Simmer 20 minutes or until rice is tender and most of liquid is absorbed.

3. Remove from heat. Stir in green onion and parsley. Cover and let stand 10 minutes. Just before serving, stir in lemon zest. Garnish with strips of lemon zest and sprigs of parsley.

Made this as a side dish last night and it was great. I might add some nuts next time, either toasted pecans or almonds I think.

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