3/4 cup wild rice
4 1/4 cups water
1 1/2 cups long-grain white rice
3 tablespoons olive oil or butter
2 carrots, chopped
2 stalks celery, chopped
1 medium onion, chopped
1 pound white mushrooms, sliced
1 package (3.5 to 4 ounces) shiitake mushrooms, stems removed and discarded, each mushroom cut into quarters, or 1 package (4 ounces) sliced mixed wild mushrooms
1 cup loosely packed fresh parsley leaves, coarsely chopped
1/4 cup chopped fresh chives
1. Rinse wild rice; drain. In 2-quart saucepan, heat wild rice, 2 cups water, and 1/2 teaspoon salt to boiling over high heat. Reduce heat to low; cover and simmer 40 to 45 minutes or until wild rice is tender, some grains have popped, and most of liquid is absorbed.
2. Meanwhile, in 3-quart saucepan, heat remaining 21/4 cups water and 1/2 teaspoon salt to boiling over high heat. Stir in white rice. Reduce heat to low; cover and simmer 20 minutes or until rice is tender and all liquid is absorbed. Remove saucepan from heat; let stand 5 minutes.
3. While wild and white rices are cooking, in nonstick 12-inch skillet, heat 2 tablespoons of the oil. Add the carrots, celery, and onions and cook until tender. Reserve.
4. In same skillet, heat remaining 1 tablespoon oil over medium heat. Add white and wild mushrooms and cook 10 minutes or until soft and browned, stirring occasionally.
5. Drain wild rice if necessary. Fluff white rice with fork. In large serving bowl, toss wild rice, white rice, vegetable mixture, mushrooms, parsley, chives, and 1 teaspoon salt until combined.
Do Ahead: Prepare pilaf up to 3 days ahead, but do not add parsley or chives. Cool slightly and spoon into microwave-safe bowl; cover with plastic wrap. Wrap herbs in plastic wrap and refrigerate with pilaf. To serve, vent and microwave on High 5 to 7 minutes until hot, stirring halfway through. Stir in herbs.
(based on individual servings)
Total Fat: 3 g
Saturated Fat: 1 g
Cholesterol: 0 mg
Sodium: 345 mg
Carbohydrates: 27 g
Fiber: 2 g
Protein: 4 g
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