1.5 cups of washed wild rice

750 ml of Vegetable stock

Olive oil and butter

2 shallots, fine diced

2-3 sticks of celery, fine diced

½ cup Fresh Parsley, fine chopped.

Bring to boil vegetable stock in a separate pot and turn down to simmer on the back burner.

In a larger sauce pan with a tight fitting lid over medium heat.

Heat the rice mixture in the oil, stirring occasionally, until a nice nutty aroma develops.

Add the hot veggie stock, stir and add salt, cover with lid, turn heat down to low for 20 minutes.

Check to see if all the water is absorbed after 20 minutes, if it isn’t cook for a further 5 minutes and check again.

Add the parsley, celery, shallot and mix together.

Put the lid back on and let it rest for 10 minutes.

Serve fresh with Garlic Chick-un Kievs and mushroom sauce and side sauteed vegetables.