• ½ cup wild rice
• ½ cup brown rice 
• 2 tablespoons canola oil or ¼ cup vegetable broth 
• ½ cup shallots, diced    
• 2¼ cups vegetable broth 
• 1-2 teaspoons Deb’s Seasoning    
• 1 cup corn, fresh or frozen   
• Salt to taste (Use less if your vegetable broth contains salt)    
• ½ cup parsley, chopped    
• ½ cup almonds, toasted and slivered    
• Fresh ground pepper

Preheat oven to 350°F (175°C). Lightly spray baking dish or pan with canola cooking spray.  Wash and drain wild and brown rice. In medium saucepan heat oil or broth to medium and add shallots and cook until tender. Add wild and brown rice, Deb’s Seasoning, and salt. Cook for 2-3 minutes then add vegetable broth and bring to boil. Cover saucepan, reduce heat to simmer for 30 minutes.  After 30 minutes, transfer rice mixture to a baking dish or pan. Cover and put in oven for 15 minutes. Remove from oven and make sure mixture has enough broth, if not add more. Add corn, parsley, almonds and pepper. Carefully stir into rice. Put back in the oven, uncovered, for 10-15 more minutes. Taste for seasonings. Serve. This is better served shortly after baking.

Hint:

 Shallots have a milder than onion taste. Use them in sauces or when you do not want a sharp onion flavor.