Wild Rice Stuffing (with mushrooms)

So I found this recipe actually under "stuffings", you know, like to go inside your turkey? Well, there was a picture that accompanied the recipe, and it looked so tasty by itself, that I just decided to try it out. I just made it as a side dish with dinner, and it worked out perfectly! I especially love the flavor from the green onions, and the crunch from the almonds!

Wild Rice Stuffing

1/4 cup wild rice
1 3/4 cups water
1/4 cup brown rice
1 tsp instant chicken bouillon granules
1/8 to 1/4 tsp thyme (dried)
2 cups sliced fresh mushrooms
1/2 cup sliced celery
3 green onions, sliced
1/4 cup sliced almonds or pine nuts, toasted

Directions:

1. Rinse uncooked wild rice in a strainer under cold water about 1 minute. In a medium saucepan combine wild rice, the 1 3/4 cups water, uncooked brown rice, bouillon granules, and thyme. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes. (I actually used a pre-mixed wild rice mixture, and I had to cook it for about 45 minutes before it was tender.)
2. Add mushrooms and celery. Cook, covered, over medium-low heat for about 5-10 minutes more, stirring frequently, until vegetables are tender. Stir in green onions and almonds.
3. Serve and enjoy!