Cook 1 cup wild rice and 2 cups water in saucepan until white ends form (approx 20 minutes).
Cook 1 cup brown rice and 2 cups water in saucepan until tender.
Combine both rice mixtures together and set aside.
Saute garlic in wok.
Add eggplant and zucchini, stir-fry until cooked.
Add Chinese greens, cook until soft.
Add sun dried tomatoes, olives, tofu and almonds, mix well.
Combine with rice mixture.

1 cup wild rice
1 cup long grain brown rice
4 cup filtered water
2 garlic cloves, crushed
1 zucchini (courgette), diced
1/2 eggplant (aubergine), thinly sliced
2 bunch Chinese greens (eg Chinese broccoli or bok choy)
1 cup olives, diced and pitted if needed
1 cup sun dried tomatoes
1 cup slivered almonds
375 gram silken tofu