PINEAPPLE WILD RICE

1/2 cup uncooked wild rice
1 cup uncooked brown rice
1/4 cup margarine
1 cup chopped onion
2 cups sliced fresh mushrooms
1 teaspoon chopped fresh thyme (or 1/4 tsp dried, crushed)
1 cup finely chopped Dole Fresh Pineapple
1 cup finely chopped dried apricots
1/2 cup toasted pine nuts

Cook wild and brown rice according to package directions, omitting oils.

Melt margarine in large skillet. Stir in onions and mushrooms, cooking 10 minutes or until onions are tender.

Stir in thyme, pineapple, apricots and pine nuts into skillet. Stir in rices. Heat through.

Serve hot or at room temperature. Garnish with fresh thyme sprig, if desired.

SERVING SUGGESTION:
Serve with lamb and green beans.

Servings: 10
Source: Dole