Rice-And-Cremini-Stuffed Cabbage Rolls

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1 cup brown rice

1/4 cup wild rice

One 2-pound head of Savoy cabbage, cored

2 cups whole milk yogurt

3 garlic cloves, minced

Salt and freshly ground pepper

2 tablespoons unsalted butter

1/2 pound cremini or white mushrooms, thickly sliced

1 tablespoon fresh lemon juice

2 shallots, minced

2 tablespoons chopped dill

3 cups chopped canned tomatoes, drained

2 tablespoons tomato paste

1/2 cup walnuts, lightly toasted and coarsely chopped

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