1 1/4 cups water
2 (16-ounce) cans fat-free, less-sodium chicken broth
1 1/2 cups uncooked wild rice
1 tablespoon butter
3 cups mushrooms, sliced
1 cup onion, chopped
1/2 cup fresh parsley, finely chopped
1/3 cup slivered almonds or chopped pecans, toasted
1/3 cup raisins or other dried fruit
3/4 teaspoon poultry seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
Bring the water and broth to a boil in a medium saucepan. Add the wild rice; cover, reduce heat and simmer for one hour or until tender. Drain.
Preheat oven to 325° F. Melt the butter in a large nonstick skillet over medium-high heat. Add the mushrooms and onion; sauté for 6 minutes. Remove the skillet from heat; stir in parsley and next five ingredients (parsley through pepper).
Combine the rice and mushroom mixture in a 2-quart casserole dish that is coated with cooking spray. Cover and bake at 325° F for 25 minutes.