1/4 cup wild rice
1- 15 oz. can Swanson's
vegetable broth
3/4 cup brown basmati rice
1 onion, finely chopped
3 garlic cloves, minced
2 cups thinly sliced mushrooms
2 stalks celery, thinly sliced
1/2 tsp thyme
1/2 tsp marjoram
1/4 tsp black pepper
1/4 tsp salt
1/3 cup finely chopped parsley
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Rinse wild rice and place it in
a saucepan with the vegetable
broth and 1/2 cup water. Stir
to mix, then cover & simmer for
20 minutes. At the end of this
time, add the basmati rice.
Cover and cintinue cooking
until both varieties of rice
are tender, about 50 minutes.
Heat 1/2 cup water in a large
pot or skillet. Add onion &
garlic & cook until all the
water has evaporated and browned
bits of onion begin to stick to
the pan. Add another 1/4 cup water,
scrape the pan, and cook until the
onions begin to stick again. Repeat
this process of adding water and
cooking the onions until they are
nicely browned. This will take about
15 minutes. Stir in the mushrooms,
celery, & seasonings. Cook, stirring
frequently, for 5 minutes, then add
the cooked rice and finely chopped
parsley. Cook over low heat, turning
gently, until the mixture is very hot.
Per serving: 124 calories, 0.5g fat,
0 mg cholesterol.