Wild rice and quinoa with pepitas and mushrooms

1/2 C wild rice
2-1/4 C water

In a pressure cooker, bring the water to a boil and add the wild rice. Close lid and bring to pressure for 22 minutes. Release the pressure according to instructions.

Stir in:

1/3 C quinoa

Put the lid back on, bring the cooker back to pressure, then let it sit for 10 minutes while the pressure drops naturally.

Meanwhile, in a skillet, saute the following:

1-1/4 C sliced wild or domestic mushrooms
1 T oil
1/2 t salt
1/4 t black pepper
2 cloves garlic, minced

When the pressure has come down on the grains, open the cooker and stir in the sauteed mixture, plus the following:

2 T minced parsley
1/4 C toasted pepitas (pumpkin seeds)
1 T walnut oil
1 t adobo sauce

Good as a side dish with grilled vegetables or meats.