product-info_badges_FINALproduct-info_badges_FINAL product-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALAsset 1product-info_badges_FINAL

Brown and Wild Rice with Herbs and Garlic

Serves 6
Time 55 min
Fold chopped steamed vegetables or cubes of baked tofu into this easy side dish, if you like, and drizzle with fresh lemon juice. Serve alongside roasted fish or chicken for a great match.
Ingredients
  • 1 (6-ounce) package long grain brown basmati and wild rice
  • 1 tablespoon unsalted butter
  • 1 tablespoon canola oil
  • 3 cloves garlic minced
  • 1/3 cup finely chopped fresh herbs such as chives, basil, and parsley
  • 1/2 teaspoon fine sea salt
Method

In a medium saucepan, combine rice, salt and 3 1/2 cups water and bring to a boil. Cover with a tight-fitting lid, reduce heat to low, and cook until the rice is tender and the liquid is absorbed, about 30 minutes. Remove from the heat and let rest, with the lid on, for 10 minutes. Set aside.

Meanwhile, heat butter and oil in a skillet over low heat. Add garlic and cook until fragrant, about 1 minute. Add herbs and stir to coat. Remove from the heat and add to the cooked rice. Fluff the rice with a fork before serving.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
See our Terms of Service.
  • 1 (6-ounce) package long grain brown basmati and wild rice
  • 1 tablespoon unsalted butter
  • 1 tablespoon canola oil
  • 3 cloves garlic minced
  • 1/3 cup finely chopped fresh herbs such as chives, basil, and parsley
  • 1/2 teaspoon fine sea salt