This is delish and makes a lot. Freezes well, too.


1/2 cup wild rice
3 cups chicken stock
1 1/2 cups long-grain white rice
2 tbsp butter
1 onion, chopped
1 cup diced celery (with leaves)
1 sweet red pepper, diced
1/2 lb mushrooms, coarsely chopped ( about 3 cups)



In sieve, rinse wild rice under running water. Transfer to saucepan and add 2 cups cold water; bring to boil. Reduce heat, cover and simmer for 35 to 40 minutes or until rice is tender-firm but not mushy; drain.

Meanwhile, in separate saucepan, bring chicken stock to boil; add white rice. Reduce heat, cover and simmer for 20 minutes or until rice is tender and liquid absorbed.

In a large skillet, heat butter over medium heat; cook onion for 3 to 5 minutes or until softened. Stir in celery, red pepper and mushrooms; cook, stirring occasionally, for 5 to 7 minutes or until vegetables are tender.

In large casserole, combine wild rice, white rice and mushroom mixture; season with salt and pepper to taste( Casserole can be made ahead, covered and refrigerated for up to 2 days. To serve, reheat, covered, in 325 degree F oven for 50 to 60 minutes or until heated through).

Makes 8 servings.