Nutty Wild Rice Recipe
Nutty Wild Rice Recipe photo by Taste of Home
Next Recipe

Nutty Wild Rice Recipe

Read Reviews
5 4 5
Publisher Photo
You'll go nuts for this wild side dish and its hearty crunch. Served warm, this rice packs a zesty bite. Heather Webb, Channelview, Texas
TOTAL TIME: Prep: 15 min. Cook: 50 min.
MAKES:5 servings
TOTAL TIME: Prep: 15 min. Cook: 50 min.
MAKES: 5 servings


  • 2-1/2 cups water
  • 1/2 cup uncooked wild rice
  • 1 tablespoon reduced-sodium soy sauce
  • 6 green onions, sliced
  • 1 tablespoon butter
  • 2/3 cup sliced almonds, toasted
  • 1/4 cup sunflower kernels
  • 3 tablespoons sesame seeds, toasted
  • 1/4 teaspoon salt

Nutritional Facts

3/4 cup: 236 calories, 15g fat (3g saturated fat), 6mg cholesterol, 314mg sodium, 21g carbohydrate (1g sugars, 4g fiber), 8g protein.


  1. In a large saucepan over high heat, bring the water, rice and soy sauce to a boil. Reduce heat; cover and simmer for 45-60 minutes or until rice is tender.
  2. Meanwhile, in a small skillet over medium-high heat, saute onions in butter until tender. Stir in the remaining ingredients; heat through. Remove from the heat.
  3. Drain rice if necessary. Stir in onion mixture. Yield: 5 servings.
Originally published as Nutty Wild Rice in Taste of Home December/January 2010, p31

Reviews for Nutty Wild Rice

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
middjett User ID: 7818954 216961
Reviewed Jan. 5, 2015

"This was quite good. I did use pecans in place of almonds, but that was the only change I made. will make again in the future."

jbug827 User ID: 1013132 104995
Reviewed May. 26, 2014

"This was delicious and much healthier than the boxed rice pilaf I usually make. Will definitely be added to my recipe collection."

stubbzmom User ID: 2812863 187755
Reviewed Jan. 16, 2011

"Delicious and easy."

wiscook User ID: 1143528 211389
Reviewed Dec. 22, 2009

"very tasty,"

Loading Image