Wild Rice Pilaf

Heat a few Tb of oil in a 2 qt. saucepan. Add: 1/2 onion, minced and cook for a few minutes, until the onion softens. Add: 1/2 stalk celery, diced really small 1 can of mushrooms, drained (or 2 mushrooms, sliced) 1/2 red bell pepper, diced and cook for a few minutes. When the vegetables have cooked slightly, add: 1 clove of garlic, minced a few Tb of dried tomato bits (I just happened to have these in my pantry. They arent, like, integral to the recipe or anything) 1/2 tsp dried oregano and cook for just a minute or so. Stir in: 1/4 cup wild rice 2 1/2 cups chicken stock (or some other kind of stock, or water) 1/2 tsp salt Bring the contents of the pan to a boil, reduce the heat, cover, and cook for 20 minutes. After the wild rice has cooked for 20 minutes, add: 3/4 cup white rice (you can make this with brown rice by adding the same amount of brown rice in with the wild rice, and cooking for 40 minutes or so) , bring back to a boil, and cook for about 15-20 minutes more. Before serving, stir in a few Tb of minced parsley.