Wild and Brown Rice Recipe - Allrecipes.com
Wild and Brown Rice Recipe
  • READY IN ABOUT hrs

Wild and Brown Rice

Recipe by  

"A perfect side dish for game birds. May be prepared ahead of time and microwaved just prior to serving."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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Directions

  1. In heavy saucepan, soak wild rice in boiling water for 30 minutes. Drain; rinse thoroughly.
  2. In large skillet or Dutch oven, combine drained wild rice, brown rice, onion, carrots, celery, chicken broth, thyme, marjoram, salt, and black pepper. Bring to a boil over high heat.
  3. Reduce heat to low and simmer, covered, until rice is tender and liquid is absorbed, 50 to 60 minutes.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 50 mins
  • READY IN 1 hr 40 mins

Footnotes

  • Cook's Note:
  • If you're not serving the rice immediately, transfer it to a 3-quart microwaveable bowl and refrigerate, covered, until ready to serve. To reheat: microwave, still covered, at full power until heated through, about 10 minutes, stirring after every 4 minutes.
  • Editor's Note:
  • To make this recipe gluten-free, be sure your chicken broth is gluten-free or substitute water. You may also use 1 cup white wine, 4 1/2 cups water.
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Reviews More Reviews

Jan 29, 2013

I had just received some wild rice straight from Wisconsin and then found this recipe. I cut it down to one-third the amount, and that easily was enough for six servings. My problem with this was that the vegetables were total mush by the time it was done, so I'd caution people to add them just near the very end. I felt it was bland, so maybe one could up the seasonings and add some crunch from toasted almonds. I really do like the idea of the combination of the two rices. I'll give this another try with a different method of cooking. Thank you for this!

 
Jan 19, 2014

I have made this as stated, and it is a really good side dish. After a person tries this as written, you can find ways to personalize it too. Thanks for the submission!

 

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Nutrition

  • Calories
  • 147 kcal
  • 7%
  • Carbohydrates
  • 30.1 g
  • 10%
  • Cholesterol
  • 2 mg
  • < 1%
  • Fat
  • 0.9 g
  • 1%
  • Fiber
  • 2.4 g
  • 10%
  • Protein
  • 4.9 g
  • 10%
  • Sodium
  • 550 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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