| Put the wild rice in a pan with 3 cups of the chicken stock. Bring the mixture to a boil, cover, and simmer until the liquid is absorbed, about 45 minutes. In another pan, put the white rice and the remaining 1 cup of chicken stock and cook it following the same procedure, about 20 minutes. When both rices are cooked, combine them and add the corn, olive oil, and tomatoes. Season with salt and pepper, add the parsley, and serve hot. |
