- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 large carrots, chopped
- 2 stalks celery, sliced
- 2 cloves garlic, minced
- 3 1/2 cups Swanson® Vegetable Broth (regular or Certified Organic)
- 1/2 cup uncooked wild rice
- 1 cup uncooked regular long-grain white rice
- 2 tablespoons chopped fresh parsley
- Heat oil in large nonstick skillet over medium heat. Add onion, carrots, celery and garlic and cook until tender. Stir in broth and wild rice. Heat to a boil. Cover and cook over low heat 25 minutes.
- Stir in white rice. Cover and cook over low heat 20 minutes or until rice is done. Stir in parsley.