Brown and Wild Rice



Serving size

1/2 cup cooked rice
45 Minutes

This recipe can be multiplied and leftovers are fair.

Brown and Wild Rice


2 1/4 cup Water
1/4 tsp. Salt
1/4 cup Brown rice
1/4 cup Wild rice


In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown and the wild rice.

Reduce heat to medium-low and simmer, partially covered, for 40-45 minutes.

Do not boil away all of the liquid and do not stir the rice.

When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered, for 5 minutes before serving.

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Special Diet Information

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GERD / Acid Reflux

No specific GERD triggers.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is NOT a low sodium recipe.

Recipe Notes

Simple, simple, simple… When you add rice and salt to water and simmer and you don’t stir the result is perfect.

"A friend of hers had finished processing his wild rice, or manoomin, and the bag was for us. The rice was nicely cleaned, a rich green-brown. I plunged my unbandaged hand into the bag. The feeling of the rice, the cool laky scent, was calming. We took some out and admired the length of the grains. Native people around here have a specific ferocity about wild rice. I’ve seen faces harden when tame paddy rice, the uniformly brown commercially grown rice, is mentioned, called wild rice, or served under false pretenses. People get into fights over it. Real wild rice is grown wild, harvested by Native people, and tastes of the lake it comes from. This was the good stuff."

Louise Erdrich, The Sentence