Servings: Four ¾ cup servings

1 cup long grain white rice 1 cup long grain white rice
1/3 cup wild rice ⅓ cup wild rice
 
1 teaspoon dry chopped onion flakes 1 teaspoon dry chopped onion flakes
1⁄2 teaspoon dry parsley flakes 1⁄2 teaspoon dry parsley flakes
1⁄4 teaspoon garlic powder 1⁄4 teaspoon garlic powder
1⁄4 teaspoon onion powder 1⁄4 teaspoon onion powder
¼ teaspoon ground turmeric ¼ teaspoon ground turmeric
1⁄2 teaspoon ground cumin 1⁄2 teaspoon ground cumin
1⁄4 teaspoon ground ginger 1⁄4 teaspoon ground ginger
1⁄2 teaspoon black pepper 1⁄2 teaspoon black pepper
1⁄2 teaspoon salt 1⁄2 teaspoon salt

Combine all of the spices in a medium saucepan and mix thoroughly.
Add both types of the rice, the chicken stock and butter (if using).
Bring mixture to a boil and stir to combine.
Cover saucepan with a lid, turn down heat to a simmer and simmer gently for 10 to 15 minutes until all the liquid is absorbed.
OR, dump it all in a 3qt instant pot and set for 15 min if you don't like to babysit stuff on the stove, like me.

Use 6 oz wild rice blend (unprepared) with spices for use in Creamy Chicken & Wild Rice Soup  Use 6 oz wild rice blend (unprepared) with spices for use in Creamy Chicken & Wild Rice Soup