Prep Time:
20 mins
Cook Time:
50 mins
Additional Time:
30 mins
Total Time:
1 hr 40 mins
Servings:
12
Yield:
12 servings
Ingredients
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
To make this recipe gluten free, use gluten-free chicken broth or substitute water. You may also use 1 cup of white wine plus 4 1/2 cups of water.
If you're not serving the rice immediately, transfer it to a 3-quart microwave-safe bowl, cover, and refrigerate until ready to serve. To reheat, keep covered and microwave on high until heated through, abous-made-it__button_1-0″
I Made It
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Nutrition Facts (per serving)
| 147 | Calories |
| 1g | Fat |
| 30g | Carbs |
| 5g | Protein |
