2/3 cup wild rice
3 tbsp vegetable oil
1 onion, finely diced
1 green onion, thinly sliced
1 bay leaf
1/2 tsp salt
1/4 tsp pepper
3 cups basmati rice
2 cups spinach leaves, finely chopped
1 cup toasted walnuts, coarsely chopped
1/4 cup chopped fresh parsley
1. In a saucepan of boiled salted water, cook the wild rice until tender, about 40 minutes; drain and set aside.
2. Meanwhile, in a separate saucepan, heat oil over medium-high heat; cook onion and white part of green onion, bay leaf, salt, and pepper until softened and just beginning to turn golden, about 5 minutes.
3. Stir in basmati rice; cook, stirring, for one minute. Stir in 3 1/2 cups water; bring to a boil. Reduce heat, cover and simmer until no liquid remains and rice is tender, 12 to 14 minutes. Turn off heat.
4. Stir in spinach, walnuts, parsley, green part of green onion and wild rice; cover and let stand on turned-off burner for five minutes. Discard bay leaf.