Quinoa and Wild Rice Pilaf

Rinse the wild rice under cold water in a fine-mesh strainer, then rinse the quinoa separately until the water runs clear to remove any residue.

Heat the margarine or vegetable oil in a large pot over medium heat, then add the chopped onion and diced celery, stirring occasionally until softened.

Add the sliced mushrooms to the pot and cook, stirring frequently, until they release their moisture and begin to brown.

Stir in the veggie bacon pieces and cook for 1–2 minutes until slightly crisped and fragrant.

Add the rinsed wild rice and rinsed quinoa to the pot, stirring well to coat all grains with the oil and distribute the vegetables evenly.

Pour in 2½ cups of water or vegetable broth, bringing the mixture to a boil over medium-high heat.

Reduce heat to low, cover the pot with a tight-fitting lid, and simmer until both the wild rice and quinoa are tender and the liquid is absorbed.

Remove from heat and let the pilaf stand, covered, for 5 minutes to allow the grains to fully hydrate and flavors to meld.

Fluff the pilaf gently with a fork and serve warm.