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1. Rinse wild rice in a strainer under cold water about 1 minute. In a 4-quart Dutch oven, combine wild rice, the 4 cups water, the brown rice, bouillon granules, salt, and nutmeg. Bring to boiling; reduce heat. Cover and simmer for 20 minutes.
2. Stir in mushrooms, celery, and onion. Return to boiling; reduce heat to medium-low. Cover and cook about 25 minutes more or until rice is tender, stirring occasionally. Drain. Stir in carrots. Serve immediately. Makes 12 servings.