• 2 Tbl extra virgin olive oil
  • 1 small onion, diced
  • 1/2 C mushrooms, sliced
  • 2 cloves garlic, minced
  • 1/4 C celery, chopped
  • 1/4 C fresh parsley, chopped
  • 1 tsp each dried sage, thyme and rosemary
  • 2 C brown and wild rice
  • 3 ½ C water or gluten-free vegetable broth


  1. In a large pot, heat olive oil and sauté onion until soft.
  2. Add mushrooms, garlic and celery and sauté until mushrooms are cooked.
  3. Add parsley and dried herbs and stir to blend.
  4. Add rice and stock or water and bring to a boil. reduce to a simmer, partially covered, and cook for 50 minutes or until rice is tender.
  5. Fluff with a fork before serving.

Cooking Instructions:

  1. Rinse 1 cup of rice.
  2. Bring 3 cups of water/broth and pinch of salt to a boil.
  3. Add rice. Cover, reduce heat, and simmer (over medium-low heat) 40-45 minutes, or until kernels puff open.
  4. Uncover, fluff with a fork and simmer for 5 minutes. Drain off excess liquid.