Citrus Wild Rice Recipe

Rinse and toast rice

Place the 1.5 cups wild rice blend in a fine-mesh sieve and rinse under cold running water until water runs clear. Shake off excess water. In a medium saucepan over medium heat, melt 2 tablespoons butter (or warm 2 tbsp olive oil). Add the rinsed rice and toast, stirring, for 2–3 minutes until fragrant and some grains look slightly translucent.

Sauté aromatics

Add the finely diced 1/2 cup onion, 1/2 cup celery, and 1/2 cup carrot to the saucepan with the rice. Sauté, stirring frequently, for 4–5 minutes until softened and beginning to brown. Stir in the 2 teaspoons minced garlic and cook 30 seconds until fragrant.

Simmer rice

Add 4 cups vegetable (or chicken) broth, 1 bay leaf, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Bring to a boil over high heat, then reduce heat to low, cover, and simmer gently for 40–50 minutes, or until the rice is tender and most liquid is absorbed. Check at 35 minutes and every 5–10 minutes thereafter; cooking time varies by blend. If the rice is still chewy, add up to 1/2 cup more hot broth or water and continue cooking until done.

Rest and fluff

When the rice is tender, remove the pan from heat. Discard the bay leaf. Let the rice sit, covered, 5–10 minutes to steam. Then uncover and fluff gently with a fork to separate grains.

Prepare citrus

While the rice cooks, zest the orange and the half lemon into a small bowl (reserve a small pinch of zest for garnish). Segment the orange: using a sharp knife, cut away peel and pith, then slice between membranes to remove segments; collect any juices in the bowl. Squeeze the remaining lemon half to yield about 1 tablespoon juice and add to the bowl with the orange juices.

Make citrus-herb dressing

To the bowl with orange segments/juices and lemon juice, add 1 teaspoon honey, 1 tablespoon extra-virgin olive oil, 2 tablespoons chopped parsley, 1 teaspoon chopped thyme leaves, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Whisk or stir until combined. Taste and adjust seasoning or honey for sweetness/acidity balance.

Combine with rice

Fold the citrus-herb dressing and orange segments into the fluffed wild rice until evenly distributed. Taste and adjust salt, pepper, or a squeeze more lemon if desired.

If using toasted nuts and dried cranberries, stir in 1/4 cup toasted sliced almonds (or pecans) and 1/4 cup dried cranberries after combining the citrus dressing with the rice. Sprinkle the reserved pinch of citrus zest over the top for brightness. Serve warm or at room temperature.