1Heat broth to boiling in 10-inch nonstick skillet over medium-high heat. Cook 1/2 cup onions, the garlic, mushrooms and carrot in broth 5 to 8 minutes, stirring frequently, until vegetables are crisp-tender.
2Stir in corn and wild rice. Cook 3 minutes, stirring constantly (mixture will be dry).
3Stir in soy sauce and pepper; cook until hot. Sprinkle with onion.