Before leaving a comment or rating, ask yourself:
  • Did you make the recipe as directed? If you didn’t make the recipe as directed, or changed the ingredients in any way, please refrain from leaving a rating. Recipe results are not guaranteed when changes have been made.
  • Is this comment helpful to other readers? Rude or hateful comments will not be approved. Remember that this website is run by a real person.
  • Are you here to complain about ads? Please keep in mind that I develop these recipes and provide them to your for free. Advertising allows me to continue to do so, and is basically unavoidable on the internet. If you want ad-free recipes, please purchase a cookbook.


  1. Great recipe. I just have a couple of options. If you stick with true Wild Rice, it is technically a Grass and therefore people who don’t eat Grains can usually eat this. Also I would actually toast the Wild Rice in the Dry frying pan first actually bring out the nuttiness.

    1. You can rinse the rice if you want before cooking. Rinsing rice can help remove some of the starches, which can help prevent the rice from having a gummy texture.

  2. Any suggestions on the type of herbs to use? Not good in the kitchen, will get something that ruins the taste. Thanks

  3. Would the rice have more flavor by using chicken stock instead of vegetable? I have both, just curious if anyone has done chicken instead! Also, not concerned here about making it vegetarian. Thank you!

  4. This was amazing! I added mushroom, asparagus, green onion, toasted pecans, lots of herbs and a drizzle of vegetable umami Yondu. I cooked the veggies and rice separately and then tossed together. My family loved it!

  5. Excellent dish!
    I sautéd the vegetables while the rice was cooking.
    Then mixed it in the pan.
    Next time I play with some different veggies.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star