Ingredients

• 1  cup finely chopped celery
• 1  cup finely chopped onion
• 1/2  cup dry white wine
• 1-1/2  cups coarsely chopped button mushrooms
• 2-1/2  cups vegetable broth
• 1/2  cup uncooked wild rice, rinsed and drained
• 1-1/2  cups uncooked quick-cooking rice
•   Salt and ground black pepper
• 1  11-ounce can mandarin orange sections, drained
• 1/2  cup chopped toasted walnuts

Directions

1. In a 4-quart Dutch oven, cook and stir celery, onion, and wine over medium heat for 5 minutes. Add mushrooms; cook and stir 5 minutes more.

2. Add vegetable broth and bring to boiling. Add wild rice. Reduce heat. Simmer, covered, for 30 minutes. Add quick-cooking rice. Simmer, covered, 10 minutes more or until rice is tender and broth is absorbed. Transfer rice mixture to a large serving bowl. Season with salt and pepper to taste. Gently stir in mandarin oranges and walnuts. Makes 8 to 10 servings.