This recipe was taken from Great Good Food by Julee Rosso.

Ingredients:

8 oz wild rice
8 oz brown rice
5 to 6 cups beef broth
1/2 cup Marsala or Port
1 cup toasted and coarsely chopped black walnuts
1 cup dried sour cherries, plumped in the marsala
1 cup finely chopped scallions
1 cup finely chopped parsley
Salt and pepper to taste

In a large sauce pan or Dutch oven, combine the wild and brown rice, 5 cups beef broth and Marsala. Bring to a boil, partially cover and reduce the heat. Cook for 45 to 60 minutes, until the rice is tender. Add any additional beef broth if needed to prevent the rice from drying out.

Stir in the walnuts, the cherries and their soaking liquid and the scallions. Fold in the parsley, and salt and pepper to taste. Heat through and then serve immediately.