Wild Rice Medley

3 cups chicken stock
½ cup wild rice
½ cup Basmati rice
½ cup Kashi
1 cup toasted, slivered almonds (or pine nuts)
1 cup dried apricots (chopped)
½ cup dried currants or golden raisins
1 cup celery, finely chopped

Combine chicken stock, rice and Kashi in a medium saucepan or rice cooker. If cooking in saucepan bring to a boil over high heat. Reduce heat and cook on low until rice is tender. If using a rice cooker, cook rice until it is tender. Add almonds, apricots, currants and celery. Mix in well and serve.