Brown and Wild Rice

Brown and Wild Rice by Everyday Home Gourmet

  • Servings: 4 to 6
  • Difficulty: easy
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This is a great side dish to any meal, or make it a one dish meal by including your favourite protein and chopped veggies, and herbs for extra flavour and colour.  When I am including vegetables, I usually sautee them first until they are tender crisp, set them aside and add to the cooked rice at the end.  Fancy enough to also serve for company!


  • 1 cup brown and ⅛ cup wild rice
  • 1 ¾ cups good quality, low salt chicken broth, or vegetable broth, or water
  • Chopped vegetables (optional – I usually use green onions, carrots, celery)
  • Chopped fresh Italian Parsley (optional – you can also use dried herbs of your choice)


  1. Place rice and broth in a pot.  Cover and bring to a boil.
  2. As soon as rice boils, reduce heat to low, keep covered and cook until all water is absorbed.  (I usually set a timer for 15 minutes, and once most of the water is absorbed, but still slightly covering the rice, I turn the burner off and keep rice covered until it cooks.  This avoids rice sticking to the pot or burning.  Cooking time for brown rice is 30 to 40 minutes)
  3. Mix in vegetables and herbs before serving, if you are using them               

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