So i want to do a pilaf using wild rice and white rice for christmas
dinner. Seems like a simple idea, but when i cook rice I simmer it
without taking the lid off. Wild rice needs so much longer to cook,
I've fopund quite a few recipes that say to cook it for about 45
minutes then add the white rice.

Anyone here regularly make a white/wild rice combo? If I'm nervous,
I'll probably just end up doing wild and brown, but that's a little
heartier.

My plan:
sautee onions and shallots in olive oil, then add rice, cook til
lightly toasted.
add stock and herbs.
cover and simmer.
add white rice as necessary.
stir in fresh parlsey and top with pine nuts.


so all i need is help with the cooking times to make sure I don't gum
things up!!

thanks
jude