Long-Grain & Wild Rice Mix

Skip the boxed rice mixes and make your own. This homemade blend of long-grain brown rice and wild rice with dried herbs costs a fraction of the store-bought version, and you control exactly what goes in. No mystery ingredients, no flavor packets full of sodium.

The 50-minute simmer followed by a 10-minute rest off the heat is key. Wild rice needs that long cook to split open and turn tender without going mushy, and the resting period lets the grains absorb any remaining water so you get fluffy, separate grains instead of a wet pot. Don’t skip the rest, and resist the urge to lift the lid during cooking.

This makes a great gift jar, too. Mix up several batches, portion them into mason jars, and attach the cooking instructions right on the label.

Chef Tips

• Toast the rice blend in a dry skillet for 3-4 minutes before storing to deepen the nutty flavor
• Use chicken or vegetable broth instead of water when cooking for a richer side dish
• The mix keeps for up to 6 months in a cool, dark pantry in an airtight container
• Fluff with a fork, never stir with a spoon, to keep grains intact

Variations

• Add 1 teaspoon dried onion flakes and ½ teaspoon garlic powder for a savory version
• Stir in a tablespoon of dried mushroom pieces for an earthy, woodsy rice pilaf
• Swap the thyme for dried rosemary or sage depending on the season