In 5 quart pot bring broth to boil over high heat. Add wild rice, lower heat to low and cover. Simmer 15-20 minutes.

Stir in brown rice. Cover and simmer until tender and liquid is absorbed, about 1 hour.

While rice cooks, heat olive oil and sautee onion and garlic over medium-high heat until onion is lightly browned, about 5-7 minutes. Add ginger and stir until ginger is fragrant but not browned, about 2 minutes. Remove from heat.

In small bowl, mix soy sauce, lime juice and sugar.

When rice is finished gently mix onion-ginger mixture, soy sauce mixture, basil and mint.

Adapted from Wild Rice Bangkok, Healthy Cooking, February 2004.