Cooking Directions

• Heat the oil in a 12-inch nonstick skillet over medium heat. Add the mushrooms, shallots, garlic and thyme and cook until the mushrooms are tender.
• Stir the wild rice and broth 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. Season to taste. Stir in the parsley.

Ingredients

• 1 tablespoon olive oil
• 1 pound assorted wild mushrooms, coarsely chopped (about 5 cups)
• 2 medium shallot, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon dried thyme leaves, crushed
• 0.5 cup uncooked wild rice
• 3.5 cups Swanson® Beef Broth
• 1 cup uncooked long grain white rice
• 2 tablespoons chopped fresh parsley