Wild and Brown Rice

Wild and Brown Rice

munchmn 0

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

Ingredients 1 h 40 m {{adjustedServings}} servings 147 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 147 kcal
  • 7%
  • Fat:
  • 0.9 g
  • 1%
  • Carbs:
  • 30.1g
  • 10%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 550 mg
  • 22%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. In heavy saucepan, soak wild rice in boiling water for 30 minutes. Drain; rinse thoroughly.
  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. Reduce heat to low and simmer, covered, until rice is tender and liquid is absorbed, 50 to 60 minutes.
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  • Cook's Note:
  • 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.
  • Editor's Note:
  • 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.
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Reviews 4

  1. 5 Ratings


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 just near the very end. I felt it was bland, so maybe one could up the seasonings and add some crunch from toasted almonds. I really do like the idea of the combination of the two rices. I'll give this another try with a different method of cooking. Thank you for this!


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. And indeed, this was surprisingly good, far exceeding even my own expectations. I did deviate from the recipe, adding some zucchini I wanted to use, using fresh thyme (and no marjoram) rather than ground, and beef broth rather than chicken as I already had a carton opened that I had used for another dish. I chose to cook the vegetables in butter separately from the rice, adding some fresh minced garlic. I set that aside until the rice was cooked, stirring it in at the end. How much my changes influenced the final outcome I can’t be sure. What I do know is that this was colorful, flavorful, and had great texture. I started off with slim expectations for this but we ended up polishing it off. I served this with Salisbury Steak with Mushrooms, and Peas and Pancetta, both recipes also from this site.


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!