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Serves: 4-6 side dishes
Prep Time: 10 minutes
Cook Time: About 1 hour
Recipe type: Side Dish/Rice
Cuisine: American
  • 1 celery stick, diced small
  • 1 medium carrot, peeled and diced small
  • 1 medium shallot, peeled and diced small
  • 1 TBSP olive oil
  • 1 TBSP butter
  • 1 ½ cups uncooked wild rice/brown rice blend
  • 2 ½ cups chicken or vegetable broth
  • 1 tsp kosher salt
  • ¼ tsp crushed red pepper flakes
  1. Pick through the rice. Rinse under cold water and drain. Set aside.
  2. Heat the olive oil and butter in a nonstick 3-Qt pot over medium heat and saute the diced vegetables until the diced shallots are translucent.
  3. Add 1 ½ cups wild rice to the pot and stir for 2 more minutes.
  4. Add the chicken broth, 1 teaspoon kosher salt, and ¼ tsp red pepper flakes to the pot and bring to a boil over medium high heat.
  5. Reduce the heat to low, cover the pot and simmer for 45 minutes to an hour, or until the rice is tender and chewy and all the liquid is cooked off. Do not overcook.
  6. Serve warm with meat recipes such as Chicken Piccata, Chicken Tarragon, BBQ Ribs, Salmon, or vegetarian entrees.
Recipe by Persian Mama at