Herbed Wild Rice

1. 1
   prep · ~1 min

   Rinse the wild rice.

   Place the wild rice in a fine-mesh strainer and rinse under cold running water until the water runs clear. Drain well.

2. 2
   boil · ~45 min

   Cook the wild rice.

   In a medium saucepan, bring 3 cups of water and the salt to a rolling boil. Add the rinsed wild rice, stir once, reduce heat to low, and cover. Simmer gently until the rice is tender and most grains have split open, about 40 to 45 minutes.

   TIPWild rice takes longer than white rice. Taste a few grains at 40 minutes — they should be tender but still pleasantly chewy.
3. 3
   rest · ~5 min

   Drain and rest the rice.

   If any water remains, drain it off. Return the rice to the warm saucepan, cover, and let it rest off the heat for 5 minutes. Fluff with a fork.

4. 4
   saute · ~5 min

   Sauté the onion and garlic.

   Melt the butter in a skillet over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 3 to 4 minutes. Add the minced garlic and cook until fragrant, about 30 seconds.

   TIPDon't let the garlic brown — it turns bitter quickly.
5. 5
   mix · ~2 min

   Toss the rice with herbs.

   Add the cooked wild rice to the skillet with the onion mixture. Stir in the chopped parsley, thyme, chives, black pepper, and lemon juice. Toss everything together until well combined and warmed through.

6. 6
   serve

   Serve warm.

   Transfer to a serving bowl and serve immediately alongside roasted meats, grilled fish, or roasted vegetables.

Cuisines we love