Wild Rice with Snow Peas

  • Yield: 6 servings


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