• Cooking Time:
  • Servings:
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The thing about wild rice is that it's really much better as a component in a rice "medley." I like to use equal parts long-grain brown rice and wild rice in this dish. You may do whatever you like. This dish isn't exactly efficient as it requires three different cooking vessels - but darned tasty.

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  • 1/2 cup wild rice
  • 1/2 cup long grain brown rice
  • 2 each shallots, or a good-sized leek, or a medium onion
  • 3 cloves garlic, minced
  • 1 1/2 cup (packed) fresh spinach
  • hazelnuts, toasted and chopped
  • butter
  • sea salt and black pepper


  • Procedure:
  • 1. Rinse wild rice. Set a medium sized saucepan full of water to boil and cook rice until tender, 30-40 minutes.
  • 2. In a separate pot, bring 1 cup water to boil and add brown rice. Cover, turn heat to low, and cook until all of the water is absorbed and the rice is tender.
  • 3. If rices are cooked before you are ready to assemble the dish, take care to keep them moist and warm.
  • 4. In a small saute pan, heat butter with a little bit of olive oil.
  • 5. Caramelize shallot, leek, or onion, then turn heat down slightly and add garlic. Cook a bit more, until the "bite" is dissipated.
  • 6. Combine rices, the butter-and-onion mixture and raw spinach.
  • 7. Cover and heat until spinach is wilted, just a few moments.
  • 8. Sprinkle on hazelnuts and season to taste with pepper and salt.
  • Download the .pdf.
  • Get recipes, stories, reviews and more at food. according to me.

Categories: Rice  Side Dish  Stove 
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