Portion Size: ½ cup

Ingredients:     Yields: 8 servings

Ingredients	Notes:
1 tablespoon oil
1 large onion	Washed, peeled and diced
2 large carrots	Washed, peeled and chopped
2 stalks celery	Washed, trimmed and sliced
2 cloves garlic	Washed, peeled and minced
4 cups low sodium chicken broth
½ cup wild rice	Uncooked
2 cup long grain white rice	Uncooked
3 tablespoons dried parsley
2 tablespoons lemon juice
¼ teaspoon black pepper

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Heat oil in large nonstick skillet over medium heat.
2	Add onion, carrots, celery and garlic.
3	Cook until tender.
4	Stir in broth and wild rice.
5	Heat to boil.
6	Cover and cook over low heat for 25 minutes.
7	Stir in white rice.
8	Cover and cook over low heat for 20 minutes or until rice is done.	Internal temperature 135 F.
9	Stir in parsley, pepper and lemon.