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1
Put the wild rice in a fine-mesh sieve and rinse it under cold running water, swishing the rice with your hands until the water runs clear.
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2
Transfer the rice to a medium bowl and add water to cover.
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3
Pour off any black bits or floating kernels, and then pour the rice back into the sieve to drain.
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4
Cook the rices separately: Combine the wild rice with 1/4 teaspoon salt and 1 cup water in a small saucepan.
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5
Bring to a simmer, cover tightly, reduce the heat to low and steam until the rice is tender and curling into a C shape, 20 to 25 minutes.
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6
At the same time, combine the basmati rice, 1/2 teaspoon salt and 1 3/4 cups water in another small saucepan.
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7
Bring to a simmer, cover tightly, reduce the heat to low, and steam until the rice is tender, 25 minutes.
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8
Combine the rices in a large bowl and cover tightly.
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9
Cook the vegetable base: Heat the butter in a large skillet over medium heat.
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10
Add the celery and onion and cook, stirring often, until the vegetables are limp but still bright, about 10 minutes.
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11
Add the garlic and thyme, and cook for 5 minutes.
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12
Pour the vegetables over the rice, scraping the pan for the juices, and stir to combine.
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13
Add the pistachios, chestnuts and parsley and mix thoroughly.
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14
Serve hot.
