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Madison Area Gluten Intolerance Chapter

Twice the Rice

Adapted from New Basics by Rosso and Lukins

1 cup wild rice
1 cup brown rice
1 cup currants
1/2 cup pine nuts, toasted
2 tablespoons chopped Italian parsley
2 tablespoons grated orange zest
2 tablespoons olive oil
2 tablespoons orange juice
lemon pepper to taste

  1. Cook wild rice in 3 cups water or gluten free broth.
  2. Cook brown rice in 2 cups water or gluten free broth. Cook rices until just tender but not mushy.
  3. Drain wild rice.
  4. Put all ingredients into large bowl and toss to combine well.
  5. Transfer to a greased casserole dish, cover and bake at 350 degrees until heated through, about 20 to 30 minutes.