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Active time
1 hour 20 minutes
8 Servings

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

  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. Stir in white rice. Cover tightly, and simmer until tender to bite and liquid is absorbed, about 20 to 25 more minutes.
  3. While wild and white rice cook, heat olive oil in a 10-12- inch skillet over medium-high heat.
  4. Add onion, garlic, artichoke hearts, oregano and lemon peel. Stir often over medium heat until heated through, about 5 minutes.
  5. When rice is done, remove from heat and gently stir in onion-artichoke mixture, ¼ cup reserved marinade, feta cheese and green onions. Serve immediately.

Recipe and photo courtesy of the California Wild Rice Advisory Board


Calories: 260; Fat: 12g; Saturated Fat: 4g; Sodium: 320mg; Carbohydrate: 30g; Fiber: 2g; Protein: 9g

Yield: 8 Servings

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