Brown and Wild Rice

Brown and Wild Rice

Whenever I need a really quick and easy idea for dinner I consult my well-used copy of Madhur Jaffrey's World Vegetarian, filled with hundreds of astonishingly simple and delicious recipes for grains, beans and vegetables that range from basic to exotic. This very simple brown and wild rice side dish is an old favorite of mine, combining the taste and texture of wild rice with the wholesome goodness of brown rice to go with almost any kind of meal.

Brown and Wild RiceBrown and Wild Rice
Recipe by
From Madhur Jaffrey's World Vegetarian: More Than 650 Meatless Recipes from Around the World
Published on January 17, 2008

Simple dish of nutty brown rice and chewy wild rice cooked with green onions and parsley — an easy and delicious side dish

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  • 1/2 cup brown rice
  • 1/2 cup wild rice
  • 1 tablespoon olive oil
  • 3 green onions, green and white parts, sliced
  • 2 tablespoons fresh parsley, chopped
  • 1/2 teaspoon sea salt
  • Rinse the brown rice and soak overnight in 2 cups of water. Half an hour before cooking, rinse the wild rice and add to the brown rice.

  • In a small saucepan, heat the oil over medium heat. When hot, toss in the white parts of the green onions and stir for 30 seconds. Add the green parts of the green onions, stir once, and then add the parsley and stir just once again, then pour in the rices with their soaking liquid. Add the salt and bring to a boil. Turn down the heat to very low and cover tightly. Simmer for 1 hour, remove from heat and fluff. Serve hot.

Makes 3 to 4 side servings

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