In a small saucepan, heat 2 cups of the stock to a simmer over medium heat. Add the wild rice and season the stock to taste, cooking until tender, about 35 minutes. Drain and reserve the rice. Preheat the oven to 375 degrees F. Bring the remaining 4 cups of stock to a boil. Meanwhile, in an ovenproof skillet or saucepan with a tight fitting lid, heat 1 tablespoon of the olive oil over medium-high heat. Add the garlic, cooking until it is golden, about 3 minutes. Add the onion, cooking until the edges are brown, about 5 minutes. Add the thyme and white or brown rice., cooking until rice is hot to the back of your hand about 3 minutes. Remove from heat and add the boiling stock. Stir in the lentils. return saucepan to the heat and bring the contents to a simmer. Season with salt and pepper to taste. Cover the saucepan with heavy duty aluminum foil, and bring the foil down to the surface of the liquid, crimping the edges to seal well. Seal with the lid and transfer the pan to the lower rack of the oven, cooking until the liquid has been absorbed, 15 to 20 minutes. Transfer to a large bowl. Add the wild rice, parsley and remaining tablespoon of olive oil. Transfer to serving dish and garnish with sprigs of herbs, Per serving: 184 cal; 4g fat(19%) Exchanges: 1 3/4 bread, 3/4 veg, 1/2 fat Source: Miami Herald, 1/25/96 format by Lisa Crawford Posted to MM-Recipes Digest V3 #259 Date: 21 Sep 96 21:28:54 EDT From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>