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Wild Rice Tomato Medley

Shirley Glabb often serve rice at her home in Hattiesburg, Mississippi. I'm always looking for new ways to dress it up," she says. "This recipe pairs nicely with chicken or pork chops."—Shirley A. Glaab, Hattiesburg, Mississippi
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings

Ingredients

  • 1 medium onion, finely chopped
  • 1 garlic clove, minced
  • 1 tablespoon olive oil
  • 1/2 cup uncooked long grain rice
  • 1 cup chicken broth
  • 3 medium tomatoes, peeled and chopped
  • 1-1/2 cups cooked wild rice
  • 1 teaspoon each minced fresh rosemary, thyme, oregano and marjoram

Directions

  • In a small saucepan, saute the onion and garlic in oil until tender. Add the rice; cook and stir for 2 minutes or until rice begins to brown. Stir in the broth; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until liquid is absorbed and rice is tender. Stir in the tomatoes, wild rice and seasonings; heat through.
Nutrition Facts
1/2 cup: 145 calories, 3g fat (0 saturated fat), 1mg cholesterol, 170mg sodium, 27g carbohydrate (4g sugars, 2g fiber), 4g protein.

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Reviews

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Average Rating:
  • katlaydee3
    Feb 14, 2018

    I did not like this recipe at all. I did have to substitute Hinode Black Rice for the wild rice because I went to two different grocery stores and neither had wild rice in stock. Maybe it would be better with the wild rice but I didn’t like the flavor combination of the herbs so I won’t be trying it again.