Long Grain and Wild Rice Medley
Serves 4 to 6
This mixture of long grain and wild rice is an easy and delicious side dish for most any entree, especially pork and poultry. The seasonings can be adjusted to complement the main dish and the recipe can easily be doubled. For a 100% whole grain version, substitute brown rice for the white and add it sooner if it takes longer to cook.
- 2 cups low-sodium chicken broth
- 1 cup water
- 3/4 cup wild rice (see notes below)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon rubbed sage
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 3/4 cup long grain converted rice (see comments above)
- 1 tablespoon butter, preferably unsalted
Bring the chicken broth and water to a boil in a medium saucepan. Add the wild rice and seasonings. Bring back to a boil; cover and simmer over low heat for 30 minutes. Add the long-grain rice and butter; cover and cook for an additional 20 minutes or until the broth has evaporated. Let set for 5 minutes, then fluff with a fork.
Notes: This recipe is based on long-cooking wild rice that takes about 50 minutes. Check the instructions on the box you purchase and adjust the cooking time as needed.