Wild rice seems to add elegance to any dish or meal, but I find that many people prefer it to be mixed with brown rice to vary the taste. This brown and wild rice medley is easy and delicious with little hands on time.
How To Cook Brown and Wild Rice Medley
Some rice you have to boil the water first and then add the rice. With this brown and wild rice medley we have you put the both rices into the water and bring to a boil together. Then cover and reduce heat, simmer for 30 minutes.
The secret to this brown and wild rice medley is the spice flavor added at the 30 minute mark. Add the spice combination of garlic powder, onion powder and cumin mid-way through cooking the rice. Have the mixture already to go, quickly stir into the rice and replace the lid as quickly as possible. You’d be surprised how much steam escapes when you remove the lid which will increase the cooking time.
I actually like to cook the rice in a skillet instead of a deep saucepan, I think the rice cooks more evenly this way, but that’s just my humble opinion.
What Can You Add to Brown and Wild Rice?
To this brown and wild rice medley we add pecans or pistachios, green onions and butter to add crunch, flavor and color. Toasted pecans are delicious, but the pistachios are a nice different surprise.
Is Brown and Wild Rice Medley Gluten Free?
Typically, but make sure that the chicken broth you are using is gluten free. If in question use water instead of the chicken broth to cook the rice.
What To Serve With Brown and Wild Rice Medley
This goes well with our 90 Minute Quick Thanksgiving Dinner. The rice takes a while, but as long as you time it right this side dish will be ready in plenty of time to serve.
Or serve this versatile dish with chicken, pork or fish.
Brown and Wild Rice Medley
Wild rice seems to add elegance to any dish or meal, but I find that many people prefer it to be mixed with brown rice to vary the taste. Little hands on time makes this a great addition to any meal.
- 1 Cup Brown Rice
- 1/2 Cup Wild Rice
- 3 Cups Chicken Broth Low sodium preferred
- 1 teaspoon Kosher Salt
- 1 Large Shallot Minced
- 1/4 teaspoon Garlic Powder
- 1/4 teaspoon Onion Powder
- 1/2 teaspoon Ground Cumin
- 1/2 Cup Toasted Pecans or pistachios, chopped
- 2 Whole Green Onions Sliced, green and white parts
- 3 Tablespoons Unsalted Butter
In skillet or saucepan add both rices, chicken broth and salt, bring to a boil. Reduce heat to low and cover. Simmer for 30 minutes.
Meanwhile mince the shallot. Combine the spices of garlic powder, onion powder and cumin. At 30 minutes stir the spice mixture and shallot into the rice and quickly return the cover so as to not let too much steam out.
Continue to cook for 10-15 minutes more or until the broth is mostly absorbed. Remove from heat, leave the lid on and let it continue to steam for 10 minutes.
Fluff and add chopped toasted pecans (or pistachios), green onions (reserve some green onions to top dish at the very end, just for looks) and butter. Mix and then add salt and pepper to taste.
If you don't have a shallot substitute 1/4 cup of minced onion. The shallot has a more mild taste.
You can make the rice in the morning and reheat in the microwave, covered, heating for 5 minutes, stir and heat 2 more minutes. Keep checking rice, stir and add additional minutes if necessary. You may want to add 2-4 tablespoons of water to add moisture.