Ingredients
4 cups vegetable soup stock OR distilled water3/4 cup Basmati rice
3/4 cup Wild rice
1 medium onion (chopped)
1 pound fresh mushrooms cleaned and sliced (optional)
1/2 cup fresh parsley (chopped)
1 cup celery (diced small)
1/4 teaspoon sage
1/8 teaspoon marjoram
1 cup pecans (chopped)
Directions
Bring soup stock or water to a boil, stir in rice, lower heat, cover, and simmer 30-minutes. Without lifting lid, turn off heat, and let sit for another 15-minutes. Then add remaining ingredients to cooked rice and mix well. Place mixed ingredients in a lecithin lined casserole dish, cover, and bake in pre-heated 350-degree oven for 20-30 minutes. ENJOY!
