1/2 cups wild rice soaked for 2 hours in cold water
& drained
1 1/2 cups long grain rice
4 tbs margarine
1 tsp celery seed
2 tsp fennel seeds
1 tsp cardamom
1 onion, chopped
1 tsp salt
4 cups chicken broth
In a medium pot, heat the margarine until foamy. Add onion and cook 2 minutes or until soft.
Add rest of ingredients and bring to boil. Reduce heat, cover pot, and
simmer 20 minutes. Fluff with fork and serve.
