Yes.....and good luck on figuring out a way to do that simply....because unless you partially cook the wild rice before adding the white, the white will be muck by the time the wild rice is no longer crunchy.
That's why I use all wild rice....yeah pricy....but oh so good!!
Linda C

I have found in a regular pot with water, that wild rice takes WAY longer to cook than even brown rice. Like 15-20 min. longer at least. Depends on the size of the wild rice.

If it has to be perfect don't try and mix wild with regular rice. No way you can get them both at the right texture. At least I couldn't. Besides I don;t even think I would like them mixed.

Go with all wild.....yum!

PS No such thing as a stupid question. Hope your , meal goes well.

Okay, you've convinced me to make it all wild rice. But I may cheat and have some already-cooked basmati rice on hand to add to it, if it needs some relief from the wild.

Linda, how do you make it? Do you have an easy wonderful recipe?

Meg that's exactly what I was going to suggest - make the rices separately then mix them together.

There's all sorts of recipes with mixed rices. Just don't cook them together. My cousin used to make a combined wild rice with white rice, onion, bacon and it may have had some brown rice in it too. It was delicious. I often add a can of cooked wild rice to various recipes.

So what's your recipe?

FWIW, I am always apprehensive about testing new recipes on company or at least when I want to be sure it turns out. Things can go wrong too often so I usually like to test it ahead of time to see about seasoning, cooking times, etc. You're braver than I am!

Not a stupid question :-)

What about just cooking it on the stove? Measure out enough water for both, add wild rice, bring to a boil, turn heat to low, cover, cook 15 min, then add basmati? I do this when I need to use up two different boxes of pasta.

I've done it both ways, the way Jessica mentions and the way Gina and cynic do it. The biggest problem I have had with starting the wild rice first, is it is sometimes hard to gauge just how long it will take since a lot of variables come into play (age of wild rice, size of wild rice grains, etc.) and if I guess wrong and don't allow the wild rice enough of a head start, I'll end up with gummy rice. This has happened to me before. That's why I usually do them seperate. I like a mix of wild and brown basmati.

Wild rice will take a bout 30 minutes or more longer to cook than basamati.
Why would you want to "dilute" the wild rice? It's wonderful!! Deliciosioso to the max...yum yum!!
I measure out the wild rice I think I will need....and it really swells...so 1/2 cup will feed 4 as a side.
Then I heat a non nonstick pan pretty blazing hot and parch the wild rice....it sort of pops a little....toss and stir it for about 4 or 5 minutes until it all looks uniformly "popped" then turn off the pan and let it cool a bit.
Then when it's cooled off add a couple of table spoons of chopped onion ( a couple of green onions is good) and about 1/4 cup chopped mushrooms...portobellos are really good....and add 2 tablespoons of butter and saute until the veggies are cooked.....then add 1 1/2 cups of chicken broth...or water...but broth is better, cover tightly and simmer about 40 minutes, checking often to see if you need to add more liquid. My pot is a 1 1/2 qu Le Cruset and the lid fits so well It doesn't steam away any moisture.
Also a Tablespoon or so of dry sherry added toward the end is very yummy.
Linda C

Not a stupid question at all! In fact, I wish DH had asked it before he tossed both in the rice cooker last time he made dinner! (Yeah, it was mushy.) If it were me, I'd cook them separately just because wild rice does need so much more time.

Linda, sherry in wild rice? I'll have to try that!

AnnT has a perfect way of making rice....calling AnnT...

Just wanted to say thank you again for all your advice. I did end up using my rice cooker which said to add an additional 3/4 cups liquid for brown or wild rice. And I decided to stick to the recipe and use only wild rice rather than mixing the rices. If I had to do it over again, I would have made it later in the day so that it didn't sit on "warm" mode for so long. Not sure if it was a little dry, but it had a little crunch to it. I liked the contrast to the other dishes, and I hope my guests did, too.

Thanks again!