Heat oil in medium saucepan, and sauté the onion and carrot for 2 to 3 minutes. Add the wild rice, brown rice, bay leaf, thyme, sea salt, shiitake, dried cherries and water. Cover and bring to a boil. Reduce the flame to medium low and simmer for 45 minutes to 1 hour. Remove and discard the bay leaves, and place the rice in a bowl. Add the walnuts and parsley. Toss together with the rice and serve.
12g fat (26% calories from fat),