3/4 cup brown rice
1/4 cup wild rice
2-1/2 cups water
6 cloves garlic, finely chopped
6 tablespoons margarine
2 cups carrot slices
1-1/2 pounds shrimp, shelled, deveined
4 ounces snow peas
1 8 ounce can water chestnuts, drained and sliced 1/4 inch thick
1/2 teaspoon ground ginger
1/2 teaspoon dry mustard
3 tablespoons teriyaki sauce

Simmer rice in water, covered, until tender, about 45 minutes. Ten minutes before rice is cooked, sauté garlic in margarine in skillet, 1 minute. Add carrots; sauté 5 minutes. Add shrimp, snow peas, water chestnuts, ginger and mustard. Cook 5 minutes. Stir in teriyaki sauce. Serve with rice.