Long Grain and WIld Rice

4 1/2 cups beef or vegetable stock or consomme
2 cups "parboiled" type white rice
8 oz. wild rice
2 tablespoons butter
2 heaping tablespoons seasoning mix or
1 heaping tablespoon seasoning mix plus 1 tub of gelatin bouillion
3 tablespoons toasted slivered almonds
3 tablespoons dried cranberries
1 small can mushrooms pieces and stems, chopped

Cook time: Cover and simmer wild rice 20 minutes, then add white rice for 30 minutes more. 50 minutes for the wild rice, and 30 for the white.

This makes a double batch, about 8/10 servings

Season mix:
1 cup dried parsley
1/3 garlic powder
2 tablespoons salt
2 tablespoons sugar