Cooking Directions

• Heat the oil in a 12-inch nonstick skillet over medium heat. Add the onion, carrots, celery and garlic and cook until the vegetables are tender.
• Stir the broth and wild rice in the skillet and heat to a boil. Reduce the heat to low.  Cover and cook for 25 minutes.
• Stir in the white rice. Cover and cook for 20 minutes or until the rice is tender. Sprinkle with the parsley.

Ingredients

• 1 tablespoon olive oil
• 1 large onion, chopped (about 1 cup)
• 2 large carrot, chopped (about 1 cup)
• 2 stalks celery, sliced (about 1 cup)
• 2 cloves garlic, minced
• 3.5 cups Swanson® Vegetable Broth
• 0.5 cup uncooked wild rice
• 1 cup uncooked long grain white rice
• 2 tablespoons chopped fresh parsley