Wild rice

Wild rice


Cooking the rice in chicken broth makes it extra-delicious, while the pumpkin seeds lend a satisfying crunch.


  • 1 c. wild rice, rinsed
  • 4 cloves garlic, chopped
  • 1/4 c. olive oil
  • 2 c. long-grain white rice, rinsed
  • 3 c. chicken broth
  • 3/4 c. shredded peeled carrot
  • 2 c. roasted unsalted pepitas (pumpkin seeds)


  1. In 2-quart saucepan, combine wild rice and 4 cups water. Heat to boiling on high. Reduce heat to gentle simmer. Cover and simmer 35 to 40 minutes or until rice is tender, adjusting heat to maintain
  2. Meanwhile, in 6-quart saucepot on medium, cook garlic in oil 2 minutes or until golden, stirring. Add white rice. Cook 2 minutes, stirring constantly. Add broth. Heat to boiling on high. Reduce heat to low. Cover and simmer 25 minutes, adjusting heat to maintain simmer. Remove from heat; let stand, covered,5 minutes. Fluff with fork.
  3. Add wild rice to white rice along with carrot and pepitas; fold until well combined.

315 cals, 8 g protein, 48 g carbs, 10 g fat (2 g sat), 2 g fiber, 295 mg sodium.

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