Begin by setting the rice cooker to cook the rice mix. Add the wild and jasmine rice to the rice cooker and pour in 3 cups of chicken broth. Reserve the remaining cup for a later step. Set the rice cooker to go as brown rice. When it is done, fluff the rice well and keep warm.

Preheat the oven to 350 degrees F.

When the rice cooker is nearly finished, begin prepping the vegetables. Slice the mushrooms. Finely dice the onion and mince the garlic. If two people are working together on this dish, one can continue to prep while the other begins cooking.

Dry sautee the mushrooms in a nonstick pan heated substantially, then add the butter, onion, and garlic. Turn the heat down to medium-high and sautee. While the onions and garlic are sauteeing, slice the carrots and dice the celery. When the onions are translucent, add the carrots and celery and continue to sautee. When the vegetation is nearly done, add the salt, pepper, thyme, and sage.

When the veg is done, add flour to the pot and continue to stir and cook for about 2-3 minutes more, until the flour coats the bottom of the pot and it turns a light golden color. Stir in the 1 cup chicken broth reserved from a previous step, making sure all the flour dissolves on the bottom of the pot. Cook until thickened, which should happen fairly quickly.

Stir in the milk and allow to come to a simmer again. Once simmering, turn the heat off, taste, and add more pepper and salt as needed. You want the sauce to be slightly on the salty side, so the flavor doesn't dilute too much once the rice is involved.

Stir in the cooked rice from the rice cooker (all of it). Transfer to a casserole dish and top with the fried onions. Bake in the preheated oven for 25-30 minutes, or until the sauce is bubbling up around the edges and the fried onions have turned deep golden brown.

Reheat leftovers slowly in the microwave.