Mixed Mushroom & Rice Soup

1/2 cup basmati rice
1/2 cup black rice
2 Tbs olive oil
2 shallots, finely chopped
12oz frozen mixed mushrooms
2 stalks celery, diced
3 cups vegetable broth
1/4 cup parsley, chopped

1) Combine both rices and 2 cups of water in a medium saucepan. Bring to a boil over medium-high heat, then reduce to simmer. Cover, and cook 20 minutes, or until rice is tender and liquid is absorbed.
2) Meanwhile, heat 1 Tbs oil in a large pot. Add shallots and celery and saute 3 minutes, or until softened. Add remaining 1 Tbs oil and mixed mushrooms. Season with salt and pepper, if desired. Saute 10 minutes, or until mushrooms are fully heated and celery is softened.
3) Stir in cooked rice, broth and parsley. Reduce heat to medium and simmer 3 to 5 minutes.

Review: I still don't like soup, but yet the recipes keep making it to my grocery list. I left out about 3 cups of fluid when I made this, so it was more dense and less soupy. The black rice gave it a dark purple look (the color only intensified once it was served as leftovers the next day). It's a sweet rice, so this is the first recipe I've found that used the ingredient and the recipe wasn't rice pudding! It balanced with the exotic flavors of the mushrooms and the earthiness of the basmati rice. I could see this being a great holiday dressing if more broth was left out. It was so yummy!

Adapted from:
http://www.vegetariantimes.com/recipe/mixed-mushroom-and-rice-soup/