Basmati white rice and wild rice cooked in vegetable broth. Just yummy and the perfect Rice Medley! We all know how expensive wild rice can be and how healthy grains are also more expensive than we cannot afford them. It is very unfortunate to know that eating healthy comes with a hefty price.
Therefore figuring out ways to maximize every dollar spent is the key to eating proper meals efficiently. As much as I try not to go over budget, walking through supermarket aisles and browsing new products never helps.
There are continuously a few items not on my shopping list that end up in my cart. How does that happen? You know how! The same way it always does. Curiosity! Remember the saying, curiosity killed the cat. Well, this cat always ends up with a full and satisfied stomach. LOL
Let me stop chattering and go back to cooking! Combining two beautiful and tasty types of rice is a dream come true. Basmati rice has a wonderful aroma and when cooked the right way it is delicious and tasty.
When you add a little bit of my original hot sauce, the rice gets excited. I am not kidding! Every grain is perfectly spiced. I only used 1/2 teaspoon of rice, so it is not hot, just tasty.
Wild rice although on the expensive side has many great health benefits and also has a delightful taste when cooked in vegetable broth. With the addition of the lima beans, what else can I ask for? A buttery and flavorful rice medley dish!
Because wild rice takes longer to cook than white rice, I precooked the wild rice by panfrying it with olive oil and vegetable bouillon in powdered form and my original hot sauce. The frying process helped the rice to cook faster when mixed with the white rice.
I know wild rice is expensive and I can assure you that this is a cost-effective way to make a small bag or package of wild rice last longer. You won’t regret spending those extra dollars I promise. A very simple and very cost efficient rice dish! Enjoy my White Rice and Wild Rice Medley.
- 2 cups white rice basmati preferably
- 1 cup wild rice
- 1 cup lima beans
- 2 tbsp. olive oil
- 1/2 teaspoon Gemma's Original Gourmet Hot Sauce
- 3 tbsp. vegetable seasoning all purpose powder form or vegetable bouillon
- 2 garlic cloves chopped thinly
- 1 tbsp. fresh chopped chive
- 1 sprig of parsley
- 1 sprig of thyme
- 3 whole cloves
- 5 cups of water – room temperature
- Salt and pepper to taste
- Rinse both wild rice and white rice under running water and set aside to drain. In a saucepan with a heavy bottom, under medium to high heat, add oil, original hot sauce, garlic and chive. Let spices cook a few seconds to release their aroma onto the oil. Add vegetable bouillon or seasoning and stir. Add wild rice and fry while stirring for about 4 – 5 minutes. Add white rice and cook gently stirring for another 3 minutes. Add lima beans and stir once to incorporate. Add water, and the remaining spices. Adjust seasoning with salt and pepper to taste. Stir gently to mix and bring to a boil. When water has started evaporating and you can only see the rice mixture, lower the heat and cover tightly. Let cook for 20 to 25 minutes until rice mixture is fully cooked and fluffy. Remove from heat and serve immediately.
Cooking time for rice may slightly differ