2 vegetable-flavor bouillon cubes or envelopes
1 medium-sized onion
1 (16 ounce) bag carrots
1 tablespoon olive of salad oil
3/4 teaspoon salt
1/4 teaspoon dried oregano leaves
3/4 cup parboiled rice
1 (15-1/4 to 19 ounce) can red kidney beans, drained
1/4 cup chopped parsley
In 4 quart saucepan over high heat, heat wild rice, vegetable bouillon, and 3-3/4 cups water to boiling. Reduce heat to low; cover and simmer 25 minutes.
Meanwhile, chop onion and carrots. In non-stick 10 inch skillet over medium-low heat, in hot olive oil or salad oil, cook chopped vegetables, salt, and oregano, covered, until vegetables are lightly browned, about 10 minutes; set aside.
When wild rice has simmered 25 minutes, stir in parboiled rice; over high heat, heat to boiling. Reduce heat to low; cover and simmer 20 minutes longer or until wild rice and parboiled rice are tender and all liquid is absorbed. Stir in beans, parsley, and cooked vegetables heat through.
Makes 5 servings.