Wildly Festive Rice Salad

Description
Makes 6 to 8 servings.

Ingredients

 * 1 cup sliced fresh mushrooms
 * 1/2 medium-size red pepper, cut into matchsticks
 * 1/2 medium-size green pepper, cut into matchsticks
 * 2 tablespoons vegetable oil
 * 3 cups cooked rice, cooked in chicken broth
 * 1/2 cup cooked wild rice
 * 2 tablespoons chopped fresh parsley
 * 1 1/2 tablespoons rice vinegar*
 * 1 teaspoon salt
 * 1 teaspoon ground black pepper
 * 1 tablespoon sesame seed, toasted
 * 1 teaspoon oregano
 * 1 teaspoon prepared horseradish
 * 1/4 teaspoon ground black pepper
 * 1 pound peeled and deveined shrimp
 * 3 cups hot cooked rice
 * grated Parmesan cheese (optional)
 * 1/2 teaspoon salt
 * 1/8 teaspoon ground white pepper
 * 1/4 teaspoon ground nutmeg
 * 1 cup shredded Swiss cheese, divided
 * 1/4 cup dry white wine
 * 1/4 teaspoon ground white pepper
 * 1/4 teaspoon ground black pepper
 * 1 pound peeled and deveined shrimp
 * 3 cups hot cooked rice
 * grated Parmesan cheese (optional)
 * 1/2 teaspoon salt
 * 1/8 teaspoon ground white pepper
 * 1/4 teaspoon ground nutmeg
 * 1 cup shredded Swiss cheese, divided
 * 1/4 cup dry white wine
 * 1/4 teaspoon ground white pepper
 * 1 cup shredded Swiss cheese, divided
 * 1/4 cup dry white wine
 * 1/4 teaspoon ground white pepper
 * 1/4 teaspoon ground white pepper

Directions
In wok or large skillet stir-fry vegetables in hot oil over medium-high heat 2 minutes. Stir in rice, wild rice, parsley, vinegar, salt, sugar and pepper. Serve warm or at room temperature. Sprinkle with sesame seed just before serving.