Prep 20 mins
Cook 45 mins
This is originally from Good Housekeeping magazine. It's got both wild and regular rice, plus a nice variety of mushrooms.
- 3⁄4 cup wild rice
- 4 1⁄4 cups water
- 1 1⁄2 cups long-grain white rice
- 3 tablespoons olive oil or 3 tablespoons butter
- 2 carrots, chopped
- 2 stalks celery, chopped
- 1 medium onion, chopped
- 1 lb white mushroom, sliced
- 1 (3 1/2 ounce) package shiitake mushrooms, stems removed and discarded, each mushroom cut into quarters or 1 (4 ounce) packagesliced mixed wild mushrooms
- 1 cup loosely packed fresh parsley leaves, coarsely chopped
- 1⁄4 cup chopped fresh chives
- Rinse wild rice; drain. In 2-quart saucepan, heat wild rice, 2 cups water, and 1/2 teaspoon salt to boiling over high heat. Reduce heat to low; cover and simmer 40 to 45 minutes or until wild rice is tender, some grains have popped, and most of liquid is absorbed.
- Meanwhile, in 3-quart saucepan, heat remaining 2 1/4 cups water and 1/2 teaspoon salt to boiling over high heat. Stir in white rice. Reduce heat to low; cover and simmer 20 minutes or until rice is tender and all liquid is absorbed. Remove saucepan from heat; let stand 5 minutes.
- While wild and white rice are cooking, in nonstick 12-inch skillet, heat 2 tablespoons oil over medium heat. Add carrots, celery and onion and cook, covered, 12 to 15 minutes or until vegetables are very tender and lightly browned, stirring occasionally. Transfer vegetables to plate.
- In same skillet, heat remaining 1 tablespoon oil over medium heat. Add white and wild mushrooms and cook 10 minutes or until soft and browned, stirring occasionally.
- Drain wild rice if necessary. Fluff white rice with fork. In large serving bowl, toss wild rice, white rice, vegetable mixture, mushrooms, parsley, chives, and 1 teaspoon salt until combined.