Wild and Brown Rice

Worked out well. I made half the recipe I used Rice a roni rice-no seasoning I sauteed the veg's first, then added everything else. I used low sodium chicken broth I added two fried eggs chopped. This was a hearty side dish. It was a bit bland maybe because of the low sodium broth but then I added a dash of salt and it tasted great! My husband barely left me any lol.

Worked out well. I made half the recipe I used Rice a roni rice-no seasoning I sauteed the veg's first, then added everything else. I used low sodium chicken broth I added two fried eggs chopped. This was a hearty side dish. It was a bit bland maybe because of the low sodium broth but then I added a dash of salt and it tasted great! My husband barely left me any lol.

This rice was delicious! Lots of flavor - I did take the advice of the reviewers and added the carrots, celery and onion at the end and I was a little short on chicken broth so added some white wine. Will definitely make again!

I made this recipe exactly as written. I felt like it needed a little more flavor to it, but overall very good. I had to add more water to the wild rice in the first step because it evaporated very quickly while boiling.

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 several times and it comes out perfect. You can dice the veggies a bit bigger so they don't come out soggy mush. Other than that, we all enjoyed it very much!! Thanks for a great share.

4.14.18 The only negative I have about this rice dish is that the veggies were mushy by the time the wild rice was done and the chicken broth was completely absorbed. In the future, I think I’ll add the veggies about half way through the cooking cycle, but even with overly soft vegetables, we still enjoyed 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 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!