To make rice: Rinse and drain wild rice and place in large saucepan. Add broth and butter and bring to a boil. Cover, reduce heat to medium and boil slowly for 45 minutes, or until almost soft. Stir in white rice and soy sauce. Cover and continue cooking over medium heat until all the liquid is absorbed, about 20 minutes. Remove from heat and let sit, covered, for 5 minutes. Stir in chopped parsley.

To assemble: Spoon 1 teaspoon parsley into the bottom of each paper cup or souffle dish. Using a 1/2 inch Jewish star or desired shape cutter, cut out small designs from red peppers. Place in bottom of cups. Add 1/2 cup rice and press down tightly. (Timbales may be refrigerated up to 2 days or frozen for 2 weeks. Defrost in refrigerator. Bring to room temperature at least 1 hour before serving.)

To serve: Invert cups and unmold. To reheat, unmold around outer edge of 1 or 2 miscrowavable-safe platters. Microwave, uncovered, on high (100%) until hot, 3 or 4 minutes, rotating once.

Serves 12. Recipe can be multiplied or divided for any number.