Wild Rice Starter

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This starter recipe of wild and jasmine rice stands on its own as a savory side dish. 

  • 2 cups chopped onion
  • 3½ cups reduced-sodium chicken broth
  • ¾ cup California wild rice
  • ¾ cup jasmine or other long-grain white rice
  • 2 Tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced or pressed
Cooking Instructions:

In a 4- to 5-quart saucepan, bring broth to a boil over high heat. Add wild rice; reduce heat to low and cover tightly. Simmer until grains begin to open and feel tender to bite, about 45 minutes. Add white rice to pan; cover tightly and simmer until white and wild rice are tender to bite and liquid is absorbed, about 20 to 25 minutes.

While white and wild rice cook, add olive oil to a 10-to 12-inch frying pan over medium-high heat. When pan is hot, add onion and garlic. Stir often until onion has soften and lightly browned, 5 to 7 minutes. When rice is done, remove from heat and gently stir in onion and garlic mixture. Transfer to a serving bowl.

Nutrition facts per serving:  182 calories; 4.7 g protein; 31.8 g carbohydrates; 1.7 g fiber; 4.2 g fat; 0 mg cholesterol; 313 mg sodium

Compliments of California Wild Rice Advisory Board
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Always in Season


Nothing warms the heart and soothes the soul like a steamy bowl of soup on a cold winter's day.  It's guaranteed to chase the winter blues away.

Wild Rice Winter Soups:

Our Chef's Circle is continually developing new recipes and uses for wild rice especially with you, the professional chef, in mind.