E-mail | Return to the index |

1/2 cup Wild rice, uncooked
2-3/4cup Vegetable broth
3/4cup Brown rice, uncooked
1 Onion, diced
4cloves Garlic, minced
2tbsp Olive oil
3cups Mushrooms, sliced
2stalks Celery, sliced
1/2tsp Sage
1/2tsp Marjoram
1/3cup Parsley, chopped
1/3cup Almonds, chopped
Bring the vegetable broth to a boil in a large saucepan and add the wild rice. Cook for 15 to 20 minutes then add the brown rice. Cover and cook for another 45 minutes or until the rice is fluffy.

In a large skillet, saute the onions and garlic in olive oil until brown and camelized (about 10 minutes). Then add mushrooms, celery and spices and cook for another 5 minutes, adding more oil or a little bit of broth if needed.

Add the cooked rice, parsley and almonds and stir well to combine.

Continue to cook until all of the ingredients are heated through (1 or 2 minutes).