Mediterranean Wild Rice

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 293
  • Calories from fat: 59%
  • Fat: 19.2g
  • Saturated fat: 2.9g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 7.3g
  • Carbohydrate: 28g
  • Fiber: 0.0g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 470mg
  • Calcium: 0.0mg


  • 1/2 cup wild rice, uncooked
  • 1/2 cup brown rice, uncooked
  • 3 tablespoons olive oil, divided
  • 2 cups canned ready-to-serve chicken broth
  • 1 cup chopped onion
  • 1/2 cup pine nuts, toasted
  • 1 teaspoon pepper
  • 1 teaspoon dried whole basil
  • 1/2 teaspoon salt


  1. Saute wild rice and brown rice in 2 tablespoons hot olive oil in a medium saucepan over medium-high heat 2 minutes. Add broth; bring to a boil. Cover, reduce heat, and simmer 30 minutes.
  2. Saute onion in remaining 1 tablespoon hot olive oil in a medium skillet over medium-high heat until tender. Stir in toasted pine nuts and remaining ingredients. Add onion mixture to rice mixture. Cover and simmer an additional 15 minutes or until rice is tender and liquid is absorbed.
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