Beans with Vegetables and Rice

Thanks to Minette Greenman, who will always be loved as a beloved grandmother!

Ingredients:

1 4 oz. pkge. wild rice
2 veg. flavor bullion cubes
1 med. size onion
1 16oz. bag carrots
1 tbs. olive or veg. oil
¾ tsp. salt
¼ tsp. dried oregano leaves
¼ c. parboiled rice
1 – 15/1/4 19 oz. can red kid. beans drained
¼ c. chopped parsley

Directions: In 4 qt. saucepan over high heat, heat with rice, veg. bowl and 3/3/4c. water to boil. Reduce heat to low, cover and simmer 25 minutes. Meanwhile chop onions and carrots. In non-stick skillet over medium low heat, in hot oil cook chop vegetables, salt and oregano, covered, until vegetables are lightly browned, about 10 minutes. set aside. When wild rice has simmered 25 min. stir in parboiled rice; over high heat, heat to boiling. Reduce heat to low; cover and simmer 20 minutes longer until all rice is tender and all liquid absorbed. Stir in beans, parsley and cooked vegetables. Heat through. Makes 5 servings.