In a large saucepan cook and stir onion in hot margarine or butter until onion is tender, about 3 minutes. Carefully add broth and bring to boiling. Add uncooked brown rice and uncooked wild rice. Return to boiling; reduce heat. Simmer, covered, for 40 minutes.

Return to boiling. Add Spinach Mushroom Wontons, carrot, and thyme to saucepan; reduce heat. Cook, uncovered, for 2 to 3 minutes or until wontons are done and carrot is crisp-tender. Season to taste. Garnish with slivered pea pods and fresh thyme, if desired. Makes 6 appetizer or side-dish servings.

In a large skillet cook and stir 1 cup finely chopped mushrooms (such as button, crimini, shiitake, chanterelle, oyster, and/or porcini), 1 cup fresh baby spinach leaves or chopped spinach leaves, and 2 tablespoons sliced green onion in 1 tablespoon hot margarine or butter for 3 minutes or until liquid is almost gone. Stir in 1 tablespoon cornstarch, 1/2 teaspoon snipped fresh thyme or 1/4 teaspoon dried thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Set aside. Brush edges of 18, 4-inch wonton wrapper with water. Spoon 1 scant teaspoon of filling onto center of wonton wrapper. Fold in half diagonally to form triangle, gently pressing sides together to seal in filling. If desired, bring the two opposite corners together, overlapping slightly in center. Moisten edges and pinch together. Cover filled wontons with plastic wrap until ready to cook.