Heat canola oil over medium heat in a heavy-bottomed pot with a tight-fitting lid.
Add the onion, carrot and celery and saute until soft, about 5 minutes.
Add mushrooms and garlic and saute for 2-3 minutes.
Stir in brown rice, wild rice and seasoning being sure to coat in oil. Allow to cook for 1 to 2 minutes until spices start smelling fragrant.
Stir in stock or water and scrape up any browned bits.
Bring to a boil then reduce to a simmer and cook, covered until the rice is tender, about 50 minutes. Do not peek or stir!
After 50 minutes test the rice. If the rice is still wet and not yet cooked,recover and cook in ten minute increments until done. If the rice is dry but not done, add a bit of water and cook for another 10 minutes.
Add parsley and toss gently with a fork. Allow to rest for 5 minutes before serving.
Notes
Wash and rinse rice to remove any starch that may be on the outside. This will help prevent stickiness and keep rice nice and fluffy.