Preparation Notes: 20min, plus soaking
Cooking Notes: about 30min, plus 5min standing
Advertisement - Continue Reading Below
- 500 g (1lb 2oz) basmati and wild rice mix
- 25 g (1oz) butter
- 1 large onion, finely chopped
- 1 garlic clove, crushed
- 1 l (1 3/4 pint) strong vegetable stock
- large handful parsley, roughly chopped
- juice 1 lemon, plus wedges to serve
- Step 1
Put the rice into a large bowl and cover with cold water. Stir until the water becomes cloudy, then drain and repeat until the water is nearly clear. Soak the rice for 30min.
- Step 2
Heat butter in a large pan. Add onion, cover and cook over the lowest heat for about 10min until softened. Add garlic and a generous amount of freshly ground black pepper; cook for another min until fragrant.
- Step 3
Drain rice through a sieve and rinse until water runs clear. Add to pan and cook for 2min, stirring. Pour in stock and 1tsp salt. Bring to the boil, cover and simmer for the time stated on the pack, stirring occasionally, until the rice is
cooked al dente – tender, with a hint of bite at the centre – and all the liquid has been absorbed (about 12-15min).
- Step 4
Remove from the heat; fluff up the grains to separate. Cover the pan with a clean tea towel, replace the lid and allow to stand for 5min. Stir through the parsley and lemon juice and serve immediately with the extra lemon wedges.
Like this? You'll love...
Oven-baked chilli rice
More rice recipes
How to cook rice: Risotto
Hot cross buns
Mother's Day recipes
Simnel cake
Easter biscuits and cookies
GH Tips
Wild rice takes longer to cook than basmati… so buy a mixed bag of wild and white rice where the outside of the wild grains has been scratched to make them cook at the same rate as the other grains.
GET AHEAD The rice can be made ahead and kept warm for up to an hour; complete the recipe up to the end of step 3, transfer to an ovenproof dish, add 4tbsp boiling water, cover with foil and put in the bottom of an oven preheated to 50°C (30°C fan) or on its lowest setting. Stir through remaining ingredients before serving; add a splash of hot water if it looks dry. To serve cold, leave to stand for 5min as in step 4. Spread out on a large rimmed tray to cool down quickly. Once cool, transfer to a mixing bowl, cover and chill. Remove from the fridge and stir through the remaining ingredients 30min before serving.
Per Serving:
- Calories: 251
- Fibre: 1 g
- Total carbs: 50 g
- Sugars: 1 g
- Total fat: 3 g
- Saturated fat: 2 g
- Protein: 6 g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
