Wild Rice Athena

Wild Rice Athena

Prep Time


Cook Time




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.


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