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.
Spinach Mushroom Wontons
In a large skillet cook and stir mushrooms, spinach, and green onion in hot margarine or butter for 3 minutes or until liquid is almost gone. Stir in cornstarch, thyme, salt, and 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.