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

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In heavy saucepan, soak wild rice in boiling water for 30 minutes. Drain; rinse thoroughly.

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  • 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

146.7 calories; 4.9 g protein; 30.1 g carbohydrates; 2.3 mg cholesterol; 549.7 mg sodium. Full Nutrition

Reviews (17)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/26/2014
I didn’t say a word at the dinner table to Hubs to announce that we were having wild and brown rice with the Salisbury Steak. He dislikes both. I hoped that since the rice was all dolled up that it would make a difference. It obviously did, because he cleaned up his plate rather enthusiastically. And indeed, this was surprisingly good, far exceeding even my own expectations. I did deviate from the recipe, adding some zucchini I wanted to use, using fresh thyme (and no marjoram) rather than ground, and beef broth rather than chicken as I already had a carton opened that I had used for another dish. I chose to cook the vegetables in butter separately from the rice, adding some fresh minced garlic. I set that aside until the rice was cooked, stirring it in at the end. How much my changes influenced the final outcome I can’t be sure. What I do know is that this was colorful, flavorful, and had great texture. I started off with slim expectations for this but we ended up polishing it off. I served this with Salisbury Steak with Mushrooms, and Peas and Pancetta, both recipes also from this site. Read More
(32)

Most helpful critical review

Rating: 3 stars
01/29/2013
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! Read More
(21)
21 Ratings
  • 5 star values: 8
  • 4 star values: 6
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
11/25/2014
I didn’t say a word at the dinner table to Hubs to announce that we were having wild and brown rice with the Salisbury Steak. He dislikes both. I hoped that since the rice was all dolled up that it would make a difference. It obviously did, because he cleaned up his plate rather enthusiastically. And indeed, this was surprisingly good, far exceeding even my own expectations. I did deviate from the recipe, adding some zucchini I wanted to use, using fresh thyme (and no marjoram) rather than ground, and beef broth rather than chicken as I already had a carton opened that I had used for another dish. I chose to cook the vegetables in butter separately from the rice, adding some fresh minced garlic. I set that aside until the rice was cooked, stirring it in at the end. How much my changes influenced the final outcome I can’t be sure. What I do know is that this was colorful, flavorful, and had great texture. I started off with slim expectations for this but we ended up polishing it off. I served this with Salisbury Steak with Mushrooms, and Peas and Pancetta, both recipes also from this site. Read More
(32)
Rating: 3 stars
01/29/2013
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! Read More
(21)
Rating: 5 stars
01/19/2014
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! Read More
(5)
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Rating: 4 stars
09/28/2015
Originally from Minnesota now living in New Mexico. My family came down for a visit and brought the wild rice! I didn't have any chicken broth so I sautéed the onions and carrots in about a half stick of butter added water and a smack ramen chicken flavor pack. Added the herbs the wild and brown rice and simmered for about 10 minutes. The crowning touch was the dried cranberries and raisins. I could not get over how flavorful this was the raisins and cranberries delivered a sweet and tangy zip. Along with the thyme and sweet marjoram it was a savory blend. Thank you I needed a start never have made wild rice before. Read More
(3)
Rating: 5 stars
11/21/2016
Excellent! This makes way too much for 4 people. You could cut the recipe in half and still have lots of leftovers. Next time I will add more carrot and some toasted sliced almonds. It was just a little bland but that was fine because the other dishes we served at this meal were so flavorful. It was a really nice side dish with everything else. Read More
(3)
Rating: 5 stars
01/24/2016
Added the vegetables 30 minutes into the cook time since someone else said the veggies got mushy. Perfect consistency. Added a layer of black beans and turkey jerky 10 minutes before the end of the cook time. Delicious. Will make again. Looking forward to left overs for lunch this week. Read More
(3)
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Rating: 5 stars
08/28/2014
Absolutely love this recipe! I bought wild rice on impulse and then realized I had no idea what to do with it. Luckily I found this recipe which I made and served with grilled salmon. Perfect! Read More
(2)
Rating: 5 stars
09/10/2018
I made this in my rice cooker. Doing it that way I left out the water as I didn't soak the rice. I just added the 2 rices veggies broth and seasoning in my cooker and pressed the brown rice button. Man oh man did my house smell yummy!! I have done it this way several times and it comes out perfect. You can dice the veggies a bit bigger so they don't come out soggy mush. Other than that we all enjoyed it very much!! Thanks for a great share. Read More
(1)
Rating: 5 stars
11/19/2017
This was really tasty and easy. After soaking the wild rice - I dumped all of the ingredients in my rice cooker. (I added some sliced baby bello mushrooms) and pressed brown. I think I ll try halving the recipe next time - it makes a TON! Read More
(1)