Seasoned Wild Rice & Broccoli Medley

Looking for a simple side dish that’s still special enough to serve with your holiday meal? This seasoned wild rice and broccoli medley just may steal the show.

Posted in: Main Course


  • Wild Rice (3 Cups Cooked, or 1 Cup Uncooked prepared with vegetable stock for added flavor)
  • Vegetable Stock (Only if using to cook the wild rice—in that case, you’ll need about 3 1/2 cups)
  • 3-4 Cups Broccoli Florets, either fresh or frozen
  • Juice of 1 Fresh Lemon, deseeded
  • 1 Tablespoon of Sherry, Champaign, or Rice Wine Vinegar
  • Pinch of Salt
  • 1 Clove of Crushed Garlic
  • 1 Teaspoon of Dijon Mustard
  • 1/4-1/2 Cup of Extra Virgin Olive Oil or other high-quality alternative
  • 1/2 Cup of Freshly Chopped Herbs, like parsley, dill, chives, or another blend that complements your main dish
  • Freshly Ground Pepper

Note: This recipe is for the side dish only. We highly suggest serving this alongside salmon, steak, chicken, or your other favorite special main-course protein.


  1. Prepare Wild Rice or Use Cooked Canoe Wild Rice
  2. Prepare the seasoning by whisking together the lemon juice, vinegar, salt, garlic, and mustard. Mix in oil and adjust seasonings as needed (taste test time!)
  3. Prepare broccoli by cooking just until tender, only a few minutes
  4. Combine all ingredients in a large skillet just until heated through
  5. Add freshly chopped herbs just before serving, and a few rounds of fresh-ground pepper

Plate alongside your main dish and you’re ready to serve!

Serves 6