Wild and Brown Rice

By tlshinnick

Ingredients

• 1 cup wild rice -- uncooked
• 2 cups boiling water
• 1 cup brown rice -- uncooked
• 2/3 cup onion -- chopped
• 2/3 cup carrots -- sliced diagonally
• 1/2 cup celery -- chopped
• 2 14 oz cans chicken broth
• 1/2 teaspoon dried thyme -- crumbled
• 1/4 teaspoon dried marjoram -- crumbled
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon butter

Preparation

Step 1

In heavy saucepan, soak wild rice in boiling water for 30 minutes. Drain
and rinse thoroughly. In Dutch oven or large skillet, melt butter and add
vegetables and wild rice. Cook for 1 minute. Add the rest of ingredients;
bring to a boil. Reduce heat; simmer covered until rice is tender and
liquid is absorbed (50-60 minutes). Spoon into 3 quart microwaveable
bowl. Serve immediately or refrigerate, covered.

NOTES : This can be made a day or two ahead of time, refrigerated, and
reheated in the microwave just before serving.

Garnish with toasted almonds, if desired.