Cooking: 40-60 mins
1 cup of Wild Rice
1 cup of Long Grain Rice
4 cups of Vegetable Stock, separated
2 tbsp of Olive Oil
1 x Yellow Onion, chopped
3 cloves of Garlic, chopped
1 x Green Pepper, chopped
1 tbsp of dried Oregano
salt to taste
2 tbsp of chopped fresh Parsley
Add 2 cups of wild rice to 2 cups of vegetable stock and simmer for 30-40 mins, until done.
Meanwhile, add the long grain rice to 2 cups of boiling vegetable stock and simmer for 20 mins, until done.
To a pan, add 2 tbsp of olive oil, and sauté the garlic, until brown. Add the chopped onion and sauté until translucent. Add the green pepper.
Drain and combine the wild rice and long grain rice with the sautéed vegetables. Mix in the dried oregano and salt.