3½ cups reduced-sodium vegetable or chicken broth
¾ cup 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
1 6.5 ounce jar marinated artichoke hearts, chopped, reserving liquid
1 tablespoon minced, fresh oregano or ½ teaspoon dried oregano
2 teaspoons finely grated lemon peel
1 cup crumbled feta cheese
½ cup thinly sliced green onions
Recipe and photo courtesy of the California Wild Rice Advisory Board [2]
Links
[1] https://oldwayspt.org/grain/wild-rice
[2] http://cawildrice.com/wild-rice-athena