Prep: 20 min - Cook: 50 min

1 tbsp. olive oil
1 large onion, chopped
1 cup chopped carrots
1 cup sliced celery
2 cloves garlic, minced
1/2 cup uncooked wild rice
2 cans (14 oz. each) Swanson® Vegetable Broth
1 cup uncooked regular long-grain white rice
2 tbsp. chopped fresh parsley


HEAT oil in large nonstick skillet. Add onion, carrots, celery and garlic and cook until tender.

ADD wild rice and broth. Heat to a boil. Cover and cook over low heat 25 min. Add white rice. Cover and cook over low heat 20 min. or until done. Stir in parsley.

Makes 8 servings

This recipe created by Swanson.