Wild rice and brown rice take the same amount of time to cook, so they work well together in this recipe.
Fat: 2.74 grams
Saturated Fat: 0.41 grams
Cholesterol: 0.0 mg
Sodium: 277.94 mg
1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
½ teaspoon salt
⅛ teaspoon pepper
3 cups fat-free vegetable broth
1 cup wild rice
½ cup brown rice
¼ cup chopped flat-leaf parsley
½ teaspoon dried basil leaves
In a large skillet, heat oil over medium heat. Add onion and garlic; cook until crisp-tender, about 4 minutes. Add salt and pepper and stir. Add broth and bring to a simmer.
Stir in wild rice and brown rice and bring to a simmer. Cover, reduce heat to low, and simmer for 35 to 45 minutes or until rices are tender but still chewy. Stir in parsley and basil and serve immediately.
Wild rice isn't really a rice but rather a grass seed. It's native to the upper Midwest and used to be harvested by Native Americans gliding through marshlands in canoes. Some is still produced that way, but the development of sturdier varieties has led to commercial production. Look for long, whole grains with an even dark color.