- Heat the oil in a 12-inch nonstick skillet over medium heat. Add the onion, carrots, celery and garlic and cook until the vegetables are tender.
- Stir the broth and wild rice in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 25 minutes.
- Stir in the white rice. Cover and cook for 20 minutes or until the rice is tender. Sprinkle with the parsley.
Tip: Wild rice is a relatively expensive ingredient, but a little goes a long way. The 1/2 cup in this recipe lends texture and a rich nutty flavor.