Wild and Brown Rice Recipe

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

Ingredients

  • Adjust
  • US
  • Metric
  • 1 1/2 cups uncooked wild rice
  • 3 cups boiling water
  • 1 cup uncooked brown rice
  • 1 cup diced onion
  • 1 cup diced carrots
  • 3/4 cup diced celery
  • 3 (14.5 ounce) cans chicken broth
  • 1/2 teaspoon ground thyme
  • 1/4 teaspoon dried marjoram
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • Directions

  • Prep
  • Cook
  • Ready In
    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.

    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.

    Nutrition Facts

    Per Serving: 147 calories;0.9 g fat;30.1 g carbohydrates;4.9 g protein;2 mg cholesterol;550 mg sodium.Full nutrition
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