Print Options:

Wild rice

Yields4 ServingsPrep Time20 minsCook Time50 minsTotal Time1 hr 10 mins

To cook in rice cooker
 1 cup (rice measuring cup) wild rice
 1 ½ cups (rice measuring cup) water
To prepare separately
 12 oz chicken broth
 ½ tsp salt
 1 cup blended grains (couscous, orzo, baby garbanzo beans and red quinoa)
 ¼ onion minced
 1 tbsp olive oile
For dressing
 1 tbsp red wine vinegar
 ¼ cup lemon juice
 1 tsp sugar
 ¼ tsp salt
 ¼ tsp black pepper
 3 tbsp olive oil
 3 tbsp flat leaf parsley, chopped

Measure rice accurately using the measuring cup that came with your rice cooker. Rinse quickly once, drain and place in the inner cooking pan. Measure the water using the same measuring cup, and add to the inner cooking pan. Cook the rice using the “Brown Rice” setting.


While rice cooks, bring chicken broth to a boil in a skillet over medium high heat. Add 1/2 tsp. salt, blended grains and stir, bringing mixture back to a boil. Reduce heat, cover, and simmer for 10 minutes.


Whisk together the red wine vinegar, lemon juice, sugar, salt, pepper, olive oil and parsley in a large bowl.


Add minced onion and 1 Tbsp. olive oil to the cooked grains, mix and set aside.


When the wild rice has finished cooking, combine with cooked grains and toss with dressing (from step #4).


Serve at room temperature or chilled.

Nutrition Facts

Servings 4