Prep 5 mins
Cook 40 mins
Cooking Light. Nov 2003.
- 1 teaspoon butter
- 1⁄4 cup finely chopped onion
- 2 1⁄2 cups water
- 3⁄4 cup long-grain brown and wild rice mix (such as Lundberg's)
- 1⁄2 teaspoon salt, divided
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh chives
- 1 tablespoon fresh lemon juice
- 1 teaspoon olive oil
- 2 tablespoons chopped walnuts, toasted
- Melt butter in a small saucepan over medium heat. Add onion; cook 3 minutes, stirring frequently.
- Stir in water, rice, and 1/4 teaspoon salt; bring to a boil.
- Cover, reduce heat, and simmer 40 minutes or until liquid is absorbed.
- Remove from heat; stir in 1/4 teaspoon salt, parsley, chives, juice, and oil. Sprinkle each serving with walnuts.
I didn't have wild rice on hand and replaced it with black rice aka forbidden rice. The black rice doesn't take as long to cook as brown rice does therefore I cooked it separately and stirred it into the brown rice just before serving. Fresh parsley and chives from the garden gave the rice additional flavor and color. This side dish complemented Recipe #81921 and oven grilled crookneck squash quite well.