Rinse wild rice in 3 changes of hot water; drain and set aside. Bring vegetable broth to a boil in a saucepan; stir in wild and brown rices and salt. Cover, reduce heat, and simmer 55 minutes or until tender and liquid is absorbed; set aside. Lightly coat heat until hot. Add mushrooms and next 7 ingredients; saute 2 minutes or until crisp-tender. Add to rice mixuture; toss gently. Serve warm. Origin: Susan Powter-Eating Posted to JEWISH-FOOD digest by Lenore Gould on Oct 06, 1998,