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1/2 cup wild rice 
2 teaspoons oil 
1/2 small onion, chopped 
1 medium carrot, chopped 
1/2- 3/4 teaspoon minced garlic 
1/2 cup long-grain rice 
2 tablespoons white wine 
1/2 cup chicken broth 
2 tablespoons water 
1/2 teaspoon kosher salt or to taste 
1/3 cup minced oil-cured olives 
Parsley for garnish (optional) 

Boil wild rice in salted water in a medium saucepan as you would pasta, Drain when cooked through, set aside. 

Cook the onions and carrots in the oil in a medium saucepan with a tight fitting lid for 2 minutes, add garlic and the long-grain rice, sauté, stirring, until the rice is covered in oil. Add the wine, stir, cook until it is absorbed, then add the broth, water and salt. Bring to a boil, cover and cook on low heat for 20 minutes. 

Remove pan from the heat and give the rice a quick stir with a fork. Re- cover and let the rice rest for 5 minutes before serving. Toss in the wild rice, chopped olives and parsley.  Serves 4-6

Alternates:  Depending on what you are serving with wild rice, it is often nice to add fruits, nuts and seasonings that compliment the main course.