Wild Rice with Snow Peas

  • Yield 6 servings

Serve as a side dish or a light lunch.


1 cup rice
1/2 cup wild rice, rinsed 3 times
2 1/2 cups chicken broth
1 tablespoon butter
1 teaspoon salt
1/3 cup olive oil
1/3 cup oil
1/3 cup lemon juice
1 -- garlic clove, minced
1/2 teaspoon garlic salt
1/4 teaspoon celery seed
1/8 teaspoon cayenne or black pepper
1/4 teaspoon dried oregano
2 large green onions, sliced
6 ounces snow peas
3 ounces water chestnuts, drained and sliced
4 ounces mushrooms, sliced
6 -- cherry tomatoes, halved


  1. In a large covered saucepan bring the chicken broth to a boil and add white rice, wild rice, butter and salt.  Cover and simmer over low heat 35 minutes or until rice is tender and liquid is absorbed.  If necessary, add more broth as rice cooks.  Combine oils, lemon juice, garlic, garlic salt, celery seed, pepper and oregano and mix well.  Pour over hot rice.  Saute green onions, snow peas, water chestnuts and mushrooms lightly.  Add vegetables to the rice just before serving.  Add cherry tomatoes.  May be served warm or cold.


Recipe reprinted with permission from the Junior League of Sacramento’s Celebrate! (the Junior League of Sacramento, CA., 1991).



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