Bay Flavored Brown and Wild Rice Pilaf

1 cup brown rice
3 tablespoons wild rice
2 1/4 cups chicken stock
2-4 bay leaves
1 large shallot or small onion, moinced
1 teaspoon butter
1/2 teaspoon salt (optional)

In 2 quart saucepan, saute shallots in butter until very lightly browned. Add brown and wild rice plus chicken stock, slat, and bay leaves. Bring to rapid boil, cover, reduce heat to very low and simmer 45 minutes. Fluff with fork.