Included on this page is a recipe for a wild rice “starter.” Adding fresh or prepared ingredients and spices to the starter transforms a traditionally American food to a fiery, south-of-the-border wild rice, a Mediterranean-style meatless entrée or side dish, even a tasty Thai-inspired side dish to complement that traditionally spicy cuisine.
Wild Rice Starter
By August 13, 2012Published:
- Prep: 10 mins
- Cook: 1 hr 10 mins
- Ready In: 1 hr 20 mins
This starter recipe stands on its own as a savory side dish.
Nutrition per serving: 182 calories; 4.7 g protein; 31.8 g carbohydrates; 1.7 g fiber; 4.2 g fat; 0 mg cholesterol; 313 mg sodium
- 3 1/2 cups reduced-sodium chicken broth
- 3/4 cups California Wild Rice
- 3/4 cups jasmine or other long-grain white rice
- 2 tablespoons olive oil
- 1 medium onion chopped
- 2 cloves garlic minced or pressed
- In a 4- to 5-quart saucepan, bring broth to a boil over high heat.
- Add wild rice; reduce heat to low and cover tightly.
- Simmer until grains begin to open and feel tender to bite, about 45 minutes.
- Add white rice to pan; cover tightly and simmer until white and wild rice are tender to bite and liquid is absorbed, about 20 to 25 minutes.
- While white and wild rice cook, add olive oil to a 10-to 12-inch frying pan over medium-high heat. When pan is hot, add onion and garlic. Stir often until onion has softened and lightly browned, 5 to 7 minutes.
- When rice is done, remove from heat and gently stir in onion and garlic mixture. Transfer to a serving bowl.