Heat the oil in a 12-inch nonstick skillet over medium heat. Add the onion, carrots, celery and garlic and cook until the vegetables are tender.Stir the broth and wild rice in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 25 minutes.Stir in the white rice. Cover and cook for 20 minutes or until the rice is tender. Sprinkle with the parsley.
1 tablespoon olive oil1 large onion, chopped (about 1 cup)2 large carrot, chopped (about 1 cup)2 stalks celery, sliced (about 1 cup)2 cloves garlic, minced3.5 cups Swanson® Vegetable Broth0.5 cup uncooked wild rice1 cup uncooked long grain white rice2 tablespoons chopped fresh parsley
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