Ingredients:
½ cup wild rice, uncooked
¾ cups brown rice, uncooked
2 ¾ cups vegetable broth
1 onion, diced
4 cloves garlic, minced
2 tbsp olive oil
3 cups mushrooms, sliced
2 celery stalks, sliced
½ tsp sage
½ tsp marjoram
1/3 cup fresh parsley, chopped
1/3 cup almonds, chopped
Salt and pepper

Instructions:
Pour the vegetable broth into a large pot and bring to a boil. Add the wild rice and cook for about 15 – 20 minutes before adding the brown rice. Cook covered for a further 45 minutes or until the rice is tender.

In the meantime, in a large skilled sauté the chopped onions and garlic in olive oil for about 10 minutes or until the onions are nicely brown. Add the spices, mushrooms and celery and cook for a further 5 minutes. Add more oil if necessary.

Add the parsley, almonds and cooked rice to the large skillet and mix well. Stir for a further few minutes until heated through and serve immediately.