Herbed Wild Rice
Elevate your side dish game with this Herbed Wild Rice recipe, a delightful medley of earthy flavors and aromatic herbs perfect for any occasion. This dish combines nutty wild rice simmered to perfection in low-sodium vegetable broth with a rich blend of sautéed onions, garlic, and a trio of fresh herbs—including parsley, thyme, and sage. A touch of lemon zest adds a bright, zesty finish, making it an ideal pairing for roasted vegetables, poultry, or seafood. Ready in under an hour, this gluten-free, vegetarian recipe is as wholesome as it is flavorful. Whether you're hosting a dinner party or preparing a cozy weeknight meal, Herbed Wild Rice is sure to impress with its fragrant, fresh, and well-balanced taste. Perfect for meal prep or as a crowd-pleasing side dish!
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Recipe Information
Ingredients
- 1 cup wild rice
- 2.5 cups low sodium vegetable broth
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 small yellow onion, finely chopped
- 2 garlic cloves, minced
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon fresh thyme leaves
- 2 teaspoons fresh sage leaves, finely chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 teaspoon lemon zest
Instructions
Rinse the wild rice thoroughly under cold water using a fine mesh strainer to remove any debris or excess starch.
In a medium saucepan, combine the rinsed wild rice and vegetable broth. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover, and simmer for 40-45 minutes or until the rice is tender and the grains have split open. If there is any excess liquid, drain it off.
While the rice is cooking, heat the unsalted butter and olive oil in a large skillet over medium heat.
Add the finely chopped onion to the skillet and cook for 3-5 minutes, stirring frequently, until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant, being careful not to burn it.
Once the rice is cooked, add it to the skillet with the onion and garlic mixture. Gently stir to combine.
Stir in the chopped parsley, thyme leaves, sage, salt, black pepper, and lemon zest. Adjust seasoning to taste, if needed.
Cook for 2-3 minutes, stirring continuously, to allow the flavors of the herbs to meld with the rice.
Remove from heat and serve warm as a side dish or enjoy on its own.
Nutrition Facts
Calories |
976 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.4 g | 52% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 1560 mg | 68% | |
| Total Carbohydrate | 141.1 g | 51% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 4.8 g | ||
| Protein | 27.2 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 89 mg | 7% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1172 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
