Here's the recipe as it reads in Laurel's Kitchen, with notes on my changes.
1 cup wild rice* (I use less wild rice and more brown rice to reduce the cost.)
1/3 c. brown rice*
1 carrot* (I sub or add parsnips.)
1 large stalk celery
6 green onions
1 garlic clove
2 Tbs. oil
5 cups boiling water* (For some reason this is too much and I usually use 2.5 cups. I also forgot to bring it to a boil first last time and it didn't make a difference.)
1 tsp. marjoram
1/4 tsp. thyme
1 tsp. salt
1/3 cup toasted almonds
Rinse grain well. Chop carrot and celery in 1/4" cubes. Chop green onions and sauté them with garlic in oil. Crush garlic clove with a fork. Add water and bring to a boil. Stir in the vegetables, rice, herbs, salt, and pepper. Bring to a boil, cover, reduce heat, and cook gently for an hour or more, until the rice is tender. Chop the almonds and add them about 20 minutes before serving. Makes about 5 cups.