Easy Homemade Seasoned Brown Rice and Wild Rice

 Nutty wild rice and hearty brown rice come together with savory herbs and spices in this easy homemade side dish.

This homemade seasoned brown and wild rice is an easy, flavorful side dish that is a wonderful alternative to boxed rice mixes. The combination of nutty brown rice and wild rice gives this dish great texture, while a blend of savory herbs and warm spices adds plenty of flavor.

The rice cooks together in one saucepan, making this a simple recipe with very little hands-on preparation. Once everything is combined and simmering, the cooking time does most of the work. A final resting period allows the rice to finish steaming so it becomes tender and fluffy.

We love the combination of brown rice and wild rice, but you can easily adjust the recipe to suit your preferences. Fluff the finished rice gently with a fork before serving for the best texture.

Let's Talk Rice: Why Wild and Brown Make the Cut, and Why White Rice Sits This One Out

When you're putting together a healthy, nourishing meal, not all grains are created equal. Here is why we love using wild and brown rice, and why white rice didn't make it to the plate!

Wild Rice (The Low-Calorie Powerhouse): This isn't actually a true rice, but an aquatic grass—and it is a total superstar. It’s naturally low in calories, packed with plant-based protein, and loaded with antioxidants. Plus, it brings important minerals like magnesium, zinc, and manganese to the table to help support your metabolism and keep your heart happy.

Brown Rice (The Blood Sugar Hero): Unlike white rice, brown rice keeps its nutrient-packed bran and germ layers intact. Because of this, it has a lower glycemic index, which is a fancy way of saying it’s great for keeping your blood sugar steady.

The Dynamic Duo: Both brown and wild rice share some fantastic nutritional perks. They’re both great sources of iron, zinc, and essential B vitamins—including thiamin (B1), niacin (B3), and folic acid (B9).  Plus, it has plenty of dietary fiber that helps lower the long-term risk of type 2 diabetes and heart disease.

Why White Rice Didn't Make the Cut, and Where Does It Stand? Unfortunately, the refining process strips away almost all of its natural nutritional value by removing the bran and germ. Any vitamins or minerals you see in white rice are usually artificially sprayed on or added back in afterward, rather than coming naturally from the grain. 

Ingredients: 

Dry Spice Mix:
1 Tbs. chicken or beef bouillon powder
1 tsp. dried minced onion
1/2 tsp. dried minced parsley
1/4 tsp. garlic powder
1/4 tsp. onion powder
1 tsp. ground turmeric
1/2 tsp. ground cumin
1/4 tsp. ground ginger
1/2 tsp. black pepper
1 1/2 seasoned salt

Rice Mixture:
3 c. water
2 Tbs. butter
1 c. uncooked brown rice
1/3 c. uncooked wild rice 

Directions:

In a medium saucepan, add the chicken or beef bouillon powder, dried minced onion, parsley, garlic powder, onion powder, turmeric, cumin, ginger, black pepper, and seasoned salt. Stir until the seasonings are evenly combined.

Stir in the uncooked brown rice and wild rice, making sure the rice is well coated with the seasoning mixture.

Place the saucepan over medium-high heat, then immediately pour in the water.  Add the butter and stir gently to combine.  Bring the mixture to a boil.

Once boiling, cover the saucepan tightly with a lid and reduce the heat to low. Simmer gently for about 45 minutes, or until the liquid has been absorbed and the rice is tender. Keep the lid on while the rice cooks so the steam stays inside.

Remove the saucepan from the heat, keeping it covered, and let the rice stand for 10 minutes. This allows the rice to finish steaming and absorb any remaining moisture.

Remove the lid and gently fluff the rice with a fork before serving.

Tips for Best Success:

Keep the lid on while cooking. The trapped steam is important for properly cooking the rice.
Use a tight-fitting lid. If your saucepan lid doesn't seal well, moisture can escape, and the rice may not cook properly.
Don't skip the resting time. Letting the rice stand covered for 10 minutes helps finish the cooking process and gives you fluffier rice.
Fluff with a fork. A fork separates the grains without making the rice overly sticky or mushy.
Watch the heat. Once the rice reaches a boil, reduce it to a gentle simmer. Too much heat can cause the liquid to evaporate before the rice is tender.
Use low-sodium bouillon if preferred. Because both bouillon and seasoned salt add sodium, a low-sodium bouillon can help reduce the overall saltiness.
Check your rice if making the recipe for the first time. Different brands and varieties of brown and wild rice can vary in cooking time. If your rice isn't tender when the liquid has been absorbed, add a small amount of hot water, cover, and continue cooking until tender.

Variations and Substitutions:

Use vegetable bouillon: Substitute vegetable bouillon for the chicken or beef bouillon to make a vegetarian-friendly version.
Use olive oil: Replace the butter with olive oil if you prefer.
Add mushrooms: Sauté sliced mushrooms before adding the rice for an earthy, savory variation.
Add vegetables: Stir in cooked peas, carrots, corn, onions, or finely diced bell peppers after the rice has finished cooking.
Add fresh herbs: Finish the rice with chopped parsley, chives, or green onions for a fresh flavor.
Adjust the seasoning: If you prefer a milder rice dish, reduce the black pepper or seasoned salt. For more warmth, add a little extra cumin.

Serving Suggestions:

This seasoned brown and wild rice makes an easy side dish for everyday meals and holiday dinners. Serve it alongside:

• Roasted or baked chicken
• Turkey
• Beef roast
• Pork chops or pork tenderloin
• Grilled steak
• Baked or roasted vegetables
• Green beans or broccoli
• A fresh garden salad

It can also be used as a base for a simple grain bowl. Add roasted vegetables, cooked chicken, beans, or your favorite protein for a more complete meal.

How to Store:

• Refrigerator:  Allow leftover rice to cool, then transfer it to an airtight container and refrigerate within 2 hours of cooking. Store in the refrigerator for 3 to 4 days.
• Reheating:  To reheat, add a splash of water or broth, cover, and heat until steaming hot throughout. You can reheat individual portions in the microwave or reheat larger amounts gently on the stovetop.
• Freezer:  For longer storage, cooled rice can be frozen in an airtight freezer-safe container or freezer bag for up to 3 months. Thaw in the refrigerator and reheat thoroughly before serving.

Frequently Asked Questions:

Can I use white rice instead of brown rice?

You can, but the cooking time and amount of liquid may need to be adjusted because white rice cooks differently from brown rice. This recipe was developed with brown rice and wild rice for their texture and nutritional benefits.

Can I use all brown rice?

Yes, but the texture and cooking time will be different because wild rice has a firmer, chewier texture. The combination of brown rice and wild rice is what gives this recipe its distinctive texture.

Can I make this rice ahead of time?

Yes. Prepare the rice according to the recipe, cool it promptly, and refrigerate it in an airtight container. Reheat it with a small splash of water or broth.

Why does the rice need to rest after cooking?

The 10-minute resting period allows the remaining steam to continue cooking the rice and helps distribute moisture evenly throughout the grains.

Why shouldn't I lift the lid while the rice is cooking?

Removing the lid allows steam to escape. Since the rice cooks using both the liquid and trapped steam, keeping the saucepan covered helps the rice cook evenly.