Recipe By munchmn
Published Apr 4th
Prep 20m Cook 50m Additional 30m Ready In 1h 40m
Servings 12 servings Calories 146.7

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

Recipe Ingredients

  • 1 ½ cups uncooked wild rice
  • 3 cups boiling water
  • 1 cup uncooked brown rice
  • 1 cup diced onion
  • 1 cup diced carrots
  • ¾ cup diced celery
  • 3 (14.5 ounce) cans chicken broth
  • ½ teaspoon ground thyme
  • ¼ teaspoon dried marjoram
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper

Cooking Directions

  1. 1 In heavy saucepan, soak wild rice in boiling water for 30 minutes. Drain; rinse thoroughly.
  2. 2 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.
  3. 3 Reduce heat to low and simmer, covered, until rice is tender and liquid is absorbed, 50 to 60 minutes.

Nutrition Facts

  • Calories 146.7
  • Carbohydrate 30.1 g
  • Cholesterol 2.3 mg
  • Fat 0.9 g
  • Fiber 2.4 g
  • Protein 4.9 g
  • Saturated Fat 0.1 g
  • Sodium 549.7 mg
  • Sugar 2.3 g

Chef's Notes

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; 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.


  1. 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 - Read more ...
  2. 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!
  3. 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 - Read more ...
  4. 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.
  5. 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 - Read more ...
  6. 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. - Read more ...
  7. 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!
  8. 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!
  9. 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 - Read more ...

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