Wash and drain wild rice. Heat rice, water, and ½ teaspoon salt to boiling. Reduce heat; cover. Simmer until rice is tender, about 45 minutes. Drain off excess water.
Cook and stir onion, green pepper, parsley, and chives in butter over low heat for 3 minutes. Stir in mushrooms. Cover over medium heat, stirring frequently, for 5 minutes.
Stir rice into vegetable mixture. Stir in ½ teaspoon salt, the pepper and nutmeg. Serve immediately. Serves 4-6.
Note: I always make the Sphere recipes exactly as printed, but next time I would add a little more onion and green pepper, and also add a minced clove of garlic and some fresh thyme leaves to taste.
Recipe by The Culinary Cellar at https://theculinarycellar.com/sphere-magazine-october-1974/