This is a wonderful recipe that is the perfect accompaniment to any meal. This recipe is taken from one of my favorite cookbooks, "Cooking With Laura," by Laura Vitale.
1 tablespoon olive oil
1 tablespoon unsalted butter or margarine
1 shallot, diced
6 ounces cremini mushrooms, coarsely chopped
1/2 teaspoon slat
1/4 cup dry white wine, such as pinot grigio
1 cup wild rice
3 cups low sodium chicken broth
1 teaspoon poultry seasoning
1/2 cup long grain white rice
Salt and freshly ground black pepper
1) Put a 3 quart saucepan over medium heat. Add the oil and butter or margarine and let them get hot.
Add the shallot, celery, carrot, mushrooms and salt. Cook, stirring frequently, until the vegetables soften, 5-7 minutes.
2) Add the wine to the pan and simmer, stirring, until it has mostly evaporated. Add the wild rice, stirring to coat the grains with the vegetable. Add the broth and poultry seasoning. Bring the mixture to a boil, cover, reduce the heat to medium-low and simmer for 25 minutes.
3) Stir in the white rice, cover and cook until all the rice is tender, about 20 minutes.
4) Fluff the rice with a fork, add salt and pepper to tasted and serve.