Autumn Wild Rice

Plate of rice with a fork and knife


  • 2 tablespoons raisins
  • 1/2 cup quick-cooking wild rice, uncooked
  • 2 cups apples
  • 3/4 cup carrots
  • 1/4 cup celery
  • 1/4 cup green bell pepper
  • 1/4 teaspoon dried whole sage
  • 1/4 teaspoon black pepper
  • 1-1/2 cups reduced-sodium chicken broth
  • 3/4 cup converted rice, uncooked
  • 1/4 cup fresh lemon juice
  • 1 fresh sage sprig (optional)


  1. Combine raisins and 1/4 cup hot water; let stand for 5 minutes. Drain and set aside.
  2. Prepare quick-cooking wild rice according to package directions. Remove pan from heat and set aside.
  3. Chop apples, celery and bell pepper. Shred carrot.
  4. Coat a large nonstick skillet with cooking spray; place over a medium-high heat until hot. Add apple, celery, green pepper, and carrot; sauté until crisp-tender. Remove skillet from heat and set aside.
  5. Combine 1-1/2 cups reduced-sodium chicken broth, sage, and pepper in a large saucepan; bring to a boil. Stir in converted rice. Cover, reduce heat, and simmer for 20 minutes or until rice is tender and liquid is absorbed.
  6. Remove pan from heat; stir in reserved raisins, wild rice, apple mixture, and juice of 1 lemon. Cover and let stand for 5 minutes.
  7. Transfer to a serving bowl. Garnish with a fresh sage sprig, if desired.

Helpful Hints

  • Divide leftover rice into single servings, place in small freezer bags and freeze. To reheat for a quick meal later, microwave for 1-2 minutes or place the freezer bag in a pot of boiling water for a few minutes.
  • If quick-cooking wild rice is unavailable prepare regular wild rice as follows: Rinse wild rice in 3 changes of hot water; drain. Combine wild rice and 1-1/2 cups of water in a medium saucepan. Bring to a boil; cover, reduce heat and simmer for 50 minutes or until rice is tender and liquid is absorbed.