Brown and Wild Rice Pilaf

I created this a few years ago at Thanksgiving as substitute for stuffing for the vegetarians. The whole family has adopted it, as we do not cook a whole turkey anymore, just a turkey breast. I suppose it probably could be used to stuff a turkey. It is a bit of trouble to cook the two rices and the vegetable mixture in separate pans, but I find that the taste and texture turns out much better than when I've tried to cook them together.

• Ready In: 1 hr 5 mins
• Yields: 1 large dish

Ingredients

• 1⁄2 cup wild rice
• 2  cups brown rice (brown jasmine rice is great)
• 4 1⁄2 cups vegetable broth or 4 1⁄2 cups chicken broth
• 3 -5  leaves fresh sage, finely chopped
• 1⁄3-1⁄2 cup  chopped fresh parsley
•  salt, to taste
•  pepper, to taste
• 2  tablespoons olive oil
• 1  onion, chopped (or 3/4 onion and one shallot)
• 3  stalks celery, sliced
• 5  mushrooms, sliced
• 1  clove  minced garlic (optional)

Directions

1. Boil wild rice in two cups water about 50 minutes until tender.
2. Meanwhile, place brown rice and 4 cups broth in another pot and bring to a boil, then reduce to low heat, cover, and cook for 50 minutes or until done.
3. Pour the olive oil into a sauté pan.
4. When it is hot, add the onion, celery, and mushrooms, and cook for about 5 minutes.
5. Add the parsley and sage, garlic if using, and a sprinkling of salt and pepper, then continue cooking until vegetables are soft.
6. Mix both rices and vegetable mixture, add a bit more vegetable broth if it is too dry, reheat if necessary, and serve.