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1
Rinse wild rice; drain.
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2
In 2-quart saucepan, heat wild rice, 2 cups water, and 1/2 teaspoon salt to boiling over high heat.
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3
Reduce heat to low; cover and simmer 40 to 45 minutes or until wild rice is tender, some grains have popped, and most of liquid is absorbed.
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4
Meanwhile, in 3-quart saucepan, heat remaining 2 1/4 cups water and 1/2 teaspoon salt to boiling over high heat.
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5
Stir in white rice.
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6
Reduce heat to low; cover and simmer 20 minutes or until rice is tender and all liquid is absorbed.
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7
Remove saucepan from heat; let stand 5 minutes.
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8
While wild and white rice are cooking, in nonstick 12-inch skillet, heat 2 tablespoons oil over medium heat.
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9
Add carrots, celery and onion and cook, covered, 12 to 15 minutes or until vegetables are very tender and lightly browned, stirring occasionally.
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10
Transfer vegetables to plate.
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11
In same skillet, heat remaining 1 tablespoon oil over medium heat.
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12
Add white and wild mushrooms and cook 10 minutes or until soft and browned, stirring occasionally.
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13
Drain wild rice if necessary.
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14
Fluff white rice with fork.
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15
In large serving bowl, toss wild rice, white rice, vegetable mixture, mushrooms, parsley, chives, and 1 teaspoon salt until combined.
