This mouthwatering Mediterranean-inspired recipe makes a delectable side dish or light, meatless main dish.
Nutrition per serving: 247 calories; 8.1 g protein; 34.2 g carbohydrates; 2,3 g fiber; 9.1 g fat; 19 mg cholesterol; 565 mg sodium
Recipe courtesy of the California Wild Rice Advisory Board.
- 3 1/2 cups reduced-sodium chicken broth
- 3/4 cup California wild rice
- 3/4 cup jasmine or other long-grain white rice
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced or pressed
- 1 6.5 ounce jar marinated artichoke hearts
- 1 tablespoon minced fresh oregano or 1/2 teaspoon dried oregano
- 2 teaspoons finely grated lemon peel
- 1 cup crumbled feta cheese
- 1/2 cup thinly sliced green onions
- 1 In a 4- to 5-quart saucepan, bring broth to a boil over high heat. Add wild rice; reduce heat to low, cover tightly and simmer until grains begin to open and feel tender to bite, about 45 minutes.
- 2 Stur in white rice. Cover tightly, and simmer until white and wild rice are tender to bite and liquid is absorbed, 20 to 25 more minutes.
- 3 Drain artichoke hearts, reserving marinade. Chop artichoke hearts and add to onion and garlic along with the oregano and lemon peel.
- 4 Stir often over medium heat until heated through.
- 5 When rice is done, remove from heat and gently stir in onion-artichoke mixture, 1/4 cup reserved marinade, feta cheese and green onions.
- 6 Serve immediately.