• Servings: 8
• 1 cup wild rice
• 2 cups parboiled rice
• 2 tbsp. oil
• 1 minced clove garlic
• 1 each green and red pepper, diced
• 1 1/2 cups chopped celery
• 6 chopped green onions
• 1 lb. sliced mushrooms
• 1/4 cup soy sauce
• salt and pepper to taste

1. In a large saucepan bring wild rice and 8 cups water to a boil.
2. Reduce heat and simmer for 25 minutes.
3. Add white rice; simmer for 20 minutes or until tender; drain.
4. Meanwhile in a wok or large skillet heat oil over medium high heat; stir fry garlic, green and red pepper, celery, onions and mushrooms until tender crisp, about 10 minutes.
5. Add rice; cook 5 minutes or until heated through.
6. Stir in soy sauce.
7. Season with salt and pepper.

The aboriginals harvest wild rice not far from where I live so I am always looking for ways to use it. It also goes great in a stuffing for Cornish Hens.