-1 ½ cups uncooled wild rice
-3(14.5 ounce) cans chicken broth
-3 cups boiling water
-½ teasppon ground thyme
-1 cup uncooked brown rice
-¼ teaspoon dried marjorann
-1 cup diced onion
-½ teaspoon salt
-1 cup diced carrots
-¼ teaspoon ground white pepper
-¾ cup diced celery
- In a saucepan, soak wild rice in boiling water for 30-35 minutes. Drain; rinse thoroughly.
- In large skillet or Dutch oven, combine drained wild rice, brown rice, onion, carrots, celery, chicken broth, thyme, marjoram, salt, and black pepper.
- Bring to a boil over high heat.
- Cover pot and reduce heat to low, let it simmer until rice is tender and liquid is absorbed, 50 to 60 minutes.
Let me know what you think.