Add wild rice, brown rice, broth, garlic powder, onion powder, dried parsley and dried thyme to a pot. Bring to a boil then reduce and let simmer until water is completely gone, about 30-40 minutes.
Let rice sit 10 minutes before adding to a bowl to set aside.
Melt butter over medium-high heat. Add in chopped onion, celery and minced garlic. Cook until onion turns translucent, about 2-3 minutes.
Add in the chopped mushrooms and cook until they soften, about 2-3 minutes.
Remove from heat and add the rice mixture back in along with salt and pepper. Mix everything together and cook for 1-2 minutes, until heated through.
Remove from heat and add to a dish to serve. Enjoy!
Recipe Notes:
Avoid mixing the rice too much while it’s cooking in the broth. This can create a mushier consistency.
Broth adds more flavor to the rice, but water will also work.
Be sure to cook rice until all extra liquid has been absorbed. Any excess liquid will just sit at the bottom of the stuffing bowl.
Chop vegetables into the same size to ensure more even cooking.
Store leftovers in an airtight container for up to 4-5 days. Leftovers taste great mixed with shredded chicken, canned tuna, chickpeas or black beans for added protein.