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1 ½ cups uncooked wild rice
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3 cups boiling water
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1 cup uncooked brown rice
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1 cup diced onion
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1 cup diced carrots
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¾ cup diced celery
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3 (14.5 ounce) cans chicken broth
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½ teaspoon ground thyme
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¼ teaspoon dried marjoram
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½ teaspoon salt
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¼ teaspoon ground black pepper
Wild and Brown Rice
A perfect side dish for game birds. May be prepared ahead of time and microwaved just prior to serving.
| Prep Time: 20 mins |
| Cook Time: 50 mins |
| Total Time: 1 hrs 40 mins |
| Additional Time: 30 mins |
| Servings: 12 |
| Yield: 12 servings |
Ingredients
Ingredients List
Directions
In heavy saucepan, soak wild rice in boiling water for 30 minutes. Drain; rinse thoroughly.
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.
Reduce heat to low and simmer, covered, until rice is tender and liquid is absorbed, 50 to 60 minutes.
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)
Nutrition Facts
| 147 | Calories |
| 1g | Fat |
| 30g | Carbs |
| 5g | Protein |