Toni'S Nutted Wild Rice

• 2 cups wild rice, rinsed in a strainer under cold running water
• 2 cups brown rice
• 9 cups chicken stock or broth, divided
• 1 1/2 cups pignoli or chopped pecans
• 4 tablespoons olive oil
• 1 1/2 cups chopped yellow onions
• 4 tablespoons minced garlic
• 4 cups cremini or button mushrooms, sliced
• 1/2 cup dry sherry, port, or madiera
• 1 cup chopped Italian parsley
• Salt and freshly ground black pepper

1. Add wild rice and 4 1/2 cups stock (or water) to a medium saucepan and bring to a boil. Reduce to a simmer and cook, uncovered, for 45 minutes (check after 30 minutes for doneness as not to overcook).
2. Simultaneously, bring another 4 1/2 cups stock (or water) to a boil in a heavy saucepan, add brown rice and cook covered over low heat for about 40 minutes, until all the liquid is absorbed.
3. Drain both rices in a large strainer and set aside to make sure the rice gets very dry.
4. Toast nuts in a large skillet. Remove to a bowl or plate and set aside.
5. In the skillet, heat 2 tablespoons oil. Add onion and cook until glossy and wilted. Add garlic and cook for 2 more minutes. Remove to a bowl and set aside.
6. Add rest of oil to skillet, heat, and add mushrooms. Cook until lightly browned. Add sherry and cook another 3 minutes.
7. In a large serving dish or bowl, combine rices, nuts, onions, mushrooms. Toss with parsley, salt and pepper. Serve warm or room temperature.

wild rice, brown rice, chicken, pecans, olive oil, yellow onions, garlic, cremini, sherry, italian parsley, salt

Taken from food52.com/recipes/1875-toni-s-nutted-wild-rice (may not work)