Wild Rice Athena
By August 13, 2012Published:
- Yield: 4-6 Servings
This mouthwatering Mediterranean-inspired recipe makes a delectable side dish or light, meatless main dish.
Recipe courtesy of: California Wild Rice Advisory Board
- 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 tsp olive oil
- 1 medium onion chopped
- 2 cloves garlic minced or pressed
- 1 jar (6.5 oz) marinated artichoke hearts
- 1 tbsp minced fresh oregano or 1/2 tsp dried oregano
- 2 tsp finely grated lemon peel
- 1 cup crumbled feta cheese
- 1/2 cup green onions thinly sliced
- In a 4- to 5-quart saucepan, bring broth to a boil over high heat.
- Add wild rice; reduce heat to low, cover tightly and simmer until grains begin to open and feel tender to bite, about 45 minutes.
- Stir in white rice. Cover tightly, and simmer until white and wild rice are tender to bite and liquid is absorbed, 20 to 25 more minutes.
- Drain artichoke hearts, reserving marinade.
- Chop artichoke hearts and add to onion and garlic along with the oregano and lemon peel. Stir often over medium heat until heated through.
- When rice is done, remove from heat and gently stir in onion-artichoke mixture, 1/4 cup reserved marinade, feta cheese and green onions.
- Serve immediately.