Wild rice and brown rice are good companions in a pilaf: first, because they have similar chewy textures, but second because they both take about the same amount of time to cook. A third benefit is that using a mixture stretches the expensive wild rice with a less expensive grain.
Makes 6 servings
1 tablespoon vegetable oil, such as olive or canola oil
1 large onion, finely chopped
1 carrot, quartered lengthwise and thinly sliced crosswise
¾ cup wild rice (4 ounces)
½ cup brown rice
2 cups water