1 cup Lundberg Farms Wild Blend Rice (you can substitute brown rice, or your own mix of brown and wild rice, but this mix works best of the variations Ive tried so far, definitely do not do all white rice)
1/3 cup arborio rice (risotto)
3 medium carrots
3 stalks celery
1 medium onion
2/3 pound mushrooms (chanterelles are very good here, as are creminis (or portabellas), plain white wouldnt be the same)
3 tablespoons olive oil
4 cups (or more) chicken or vegetable broth
2 teaspoons Italian spices (or ½ teaspoon each basil, oregano, thyme, rosemary)
1 teaspoon salt
½ teaspoon ground sage
¼ teaspoon majoram
pinch cumin (optional)
- Finely dice the carrots, celery, onion, and mushroom.
- Heat a 6 quart (or so) pot on the stove, then add the olive oil.
- Add the carrots, celery, onion, and mushroom, and stir to coat.
- Continue cooking, on medium high heat, stirring often, until the onions turn translucent.
- Add the rices, and stir to coat further, for a minute or so.
- Add enough broth to just cover the ingredients, and turn down to a simmer.
- Continue to cook just like risotto - stirring almost continuously (no less than every three or four minutes), and adding broth, a half cup at a time.
- After 30 minutes, add the spices.
- Continue adding broth, even after the four cups, if the rice is not done, but is very thick and needs more liquid to keep from burning at the bottom. And keep stirring!
- When the rice is cooked through, turn off the heat and serve.