Wild rice recipes often call for a mix of wild rice and white or brown rice.

This recipe as it is written calls for a mix of wild rice and long grain white rice.

I love the taste of the two rices mixed together as each has a slightly different texture.

Prep time: 20 minutes Cook time: 25 minutes

Ingredients:
1 cup wild rice
3 cups boiling water
5 tablespoon oil
1/4 cup carrot, chopped
1/4 cup celery, chopped
1/3 cup long grain rice
1 teaspoon dried tarragon
2 2/3 cups water
1/4 pound mushrooms, sliced
1/3 pound snow peas, stemmed and cut into thirds
salt and pepper to taste

Directions:
Add the rice to boiling water, reduce heat, cover and simmer 15 minutes. Drain and set aside.

Heat 3 tablespoons of oil in a saucepan and sauté the carrots, onion and celery over medium heat for about 5 minutes. Add the wild rice, long grain rice and tarragon and mix well. Add 2 2/3 cups water and bring to a boil. Reduce heat, cover and simmer until all liquid is absorbed, about 40 minutes.

Meanwhile, heat 2 tablespoons of oil in a skillet. Add the mushrooms and cook, stirring, for about 3 minutes. Add the snow peas, and stir until crisp tender, about 2 minutes longer. Add to the rice mixture. Adjust the seasoning to taste with salt and pepper, and serve.

Makes 6 servings.

• Try the recipe with white or brown rice only. It is just as tasty.
• I like to add a sprinkling of chopped raw almonds to the finished dish.