This recipe is a perfect dish to use as a stuffing for baked butternut squash halves. It also goes nicely with baked or broiled tofu, green salads and any steamed green vegetable. Make it as either Sesame Wild Rice or Savory Wild Rice. Serves 4-6.

1. Chop celery, carrots and green onions into ¼" pieces.
2. Sauté all vegetables and the garlic in sesame oil over medium heat for 5 minutes.
3. Add water or stock. Powdered vegetable broth will work here nicely if you do not have prepared vegetable stock.
4. Stir in the brown and wild rice, herbs and spices.
5. Bring to a boil.
6. Cover, reduce heat to low and simmer for 1 hour or until wild rice is tender.
7. Add the almonds or sesame seeds and serve.

Crush the herbs in your palm before putting them into the pot to release their essential oils.

Note:

If you are using olive oil, add almonds. If you are using sesame oil, add sesame seeds. If you are on the candida diet, use Braggs instead of tamari and avoid powdered vegetable stock as most of the ones on the shelf contain yeast.

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