4 c Chicken stock
1 c Wild rice; rinsed
1 c Long-grain brown rice
1 tb Butter
1 tb Vegetable oil
1 sm Sweet green pepper; diced
1/2 c Parsley; fresh, chopped
6 Green onions, chopped
1 cl Garlic; chopped
In 12-cup casserole, cover and microwave stock and wild rice at High for 10 minutes. Stir in brown rice; cover and microwave at Medium (50%) for 45
minutes or until tender. Let stand for 15 minutes. In microwaveable dish melt butter with oil. Add green pepper, parsley, onions and garlic; microwave at High for 2 minutes or until slightly softened. Stir into rice.