1 cup wild rice
1 cup long-grain white rice
1 tablespoon vegetable oil
1 medium clove garlic, peeled and minced
1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup parsley, minced
1 cup chopped cooked chestnuts
1 teaspoon fresh thyme leaves, or 1/4 teaspoon dried thyme, crushed
1/2 teaspoon dried sage, crushed
1/4 teaspoon poultry seasoning
1/2 cup toasted almond slivers
1 cup seasoned bread cubes or stuffing mix
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup chicken or vegetable broth

Cook the wild and white rice separately according to package directions.

Over low heat in a saute pan, heat the oil and saute the garlic, onion and celery until softened, about 5 minutes.

Combine the rice and vegetables with the parsley, chestnuts, thyme, sage, poultry seasoning, almonds, bread cubes, salt, pepper and broth. Transfer to an oiled 2-quart baking dish, cover and place in a preheated 350-degree oven for 30 to 40 minutes, until hot.

Canned or jarred roasted chestnuts are available during the holiday season in major supermarkets. Or you can boil chestnuts in the shell for 15 to 20 minutes, then peel them.

Serves 10, each 211 calories, 5 grams fat, 101 mg. sodium.

-From "Spur of the Moment Cook" by Perla Meyers (Morrow, $25).