Ingredients:

• wild rice, cooked 3 cups
• jasmine rice, cooked 1 cup
• celery, chopped 2 stalks
• garlic, chopped 3 cloves
• shallot, chopped 1/2 bulb
• green onion, white, 1/8\" 2 tbsp
• green onion, green, 1/8\" 3 tbsp
• lime zest 2.5 cm²
• olive oil 2-4 tbsp
• salt, pepper as needed

• garlic, pickled, sliced 5 cloves
• shitake mushroom 6 dried

1. In a large skillet saute garlic and shallots over low-medium heat in olive oil.
2. After a minute or two add celery, continue sauteing for several minutes. If using pickled garlic add to pan.
3. If using mushrooms, they need to be soaked in hot water and squeezed dry. Reserve soaking liquid for other uses. Slice mushrooms into shoestring shapes about 1/2-3/4 in (12-20mm) long. Add to pan, saute for 3-4 minutes along with other ingredients.
4. Add wild rice, stirring frequently until heated through.
5. Add jasmine rice, continue to stir until all well-mixed and thoroughly warmed, approximately 15 minutes.
6. Finally, sprinkle lime zest over mixture, stir to mix, adjust seasoning with salt and pepper.
7. Serve immediately or can hold in warm pan for an hour or so.
8. Goes well with Wine-merinated chicken thighs, Oven-roasted seared chicken, Pan braised red cabbage, or Sauteed Brussels Sprouts.