4 tablespoons unsalted butter, plus more for greasing pan
5 cups chicken or vegetable stock
2 cups rice blend with white, brown, wild and red rice
1/2 cup quinoa
1 large onion, diced (about 3 cups)
3 medium parsnips, diced (about 2 cups)
1 clove garlic, minced
1 pound shiitake mushrooms, stemmed and sliced 1/4-inch thick
2 tablespoons fresh thyme leaves, chopped
4 ounces dried apricots, diced, optional
1/2 cup fresh parsley leaves, chopped
Freshly ground pepper
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