4 tbsp. butter
1/2 c. celery, chopped
1/4 c. onion, chopped
3 c. chicken broth
1 c. brown rice
1/2 c. wild rice
1/4 c. parsley
1 tbsp. thyme
1 tsp. sage
Salt & pepper

In a Dutch oven, saute celery and onion in butter until soft. Add rice and cook until rice is well cooked, about two minutes. Add broth, parsley, thyme, and sage and salt and pepper to taste. Cover pan and simmer about 25 to 40 minutes until liquid is absorbed and rice is cooked through.