Brown And Wild Rice Pilaf

• 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)

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 saute 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.

wild rice, brown rice, vegetable broth, sage, parsley, salt, pepper, olive oil, onion, stalks celery, mushrooms, garlic

Taken from www.food.com/recipe/brown-and-wild-rice-pilaf-105149 (may not work)