Prepare the orzo and wild rice according to package instructions - but use chicken stock instead of water. You could also use vegetable stock if you wanted to keep this vegan/vegetarian. Wild rice doesn't absorb as much water as white or brown rice - but it does need to cook for a long time - don't be afraid to use a lot of water and just drain it when it's done. Refer the the photo to see what it looks like when it's done - it will curl up and expose the white inside of the grain.

While the grains and pastas are cooking - slice your mushrooms and mince your onions and garlic.

Heat the coconut oil in a saute pan and add onion and mushrooms - saute until mushrooms are nearly done, then add in the garlic and heat through.

Add the orzo and wild rice into the mushroom mixture and stir well. Add in reserved 1/2 cup of stock and taste and season with salt and pepper as needed. Let simmer for just a few minutes so the stock can come together with the rest of the ingredients.

Serve with a sprinkling of parmesan cheese and minced parsley.