Step 1

Combine the broth or water and bouillon cube with the wild in a large saucepan and bring to a slow boil. Stir in the brown rice. Cover and simmer gently until the water is absorbed, about 35 minutes. Let the rice cool to room temperature.

Step 2

Heat the olive oil in a wide skillet or steep-sided stir-fry pan. Add the shallot or onion and sauté over medium-low heat until translucent.

Step 3

Add the garlic, celery, and bell pepper, and continue to sauté until the mixture is beginning to turn golden-brown.

Step 4

Add the mushrooms to the skillet and continue to cook until they're wilted and beginning to give off liquid.

Step 5

Once the wild and brown rice mixture is done, add to the skillet along with the parsley and walnuts. Stir together and season with salt and pepper.

Step 6

Continue to cook for 5 minutes longer, then remove from the heat. Serve hot or warm.