1 cup cooked Basmati rice
1 cup cooked Wild rice
10 chestnuts
1 cup pistachios
1 cup puffed pumpkin seeds (roast on low/med in pan until puffed)
4 large finely chopped carrots
2 pkg. chopped fresh mushrooms
1 chopped onion
1/2 cup ghee (clarified butter)
1 tbsp. pepper
1 tbsp. poultry seasoning
1 tsp. thyme
1 tsp. marjoram
1 tsp. sage
1 tsp. rosemary
4 vegetable cubes (for rice)

When cooking the two rices, add two vegetable bouillon cubes to each pot.

Bake chestnuts in oven at 400°F for 15 minutes. Remove shells while still warm, otherwise it becomes more difficult as they cool. Crumble the chestnuts.

Sauté onions and mushrooms in 1 tablespoon of ghee. When onions are translucent, add carrots, spices chestnut crumbles and nuts.

Drain any water from the cooked rices and add rices to mixture. Stir and add balance of ghee and sauté a few minutes to allow flavors to blend.

Makes 4 to 5 cups.

Submitted by: Daya