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Rosemary Goat Cheese Wild Rice

A simple, savory side that balances the earthiness of wild rice with tangy goat cheese and fresh herbs, perfect for pairing with roasted proteins or as a vegetarian option.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked wild rice Cooked according to package instructions
  • 4 oz goat cheese Softened for mixing
  • 2 Tbsp fresh rosemary Chopped finely
  • 1 Tbsp lemon zest For aroma
  • 2 Tbsp lemon juice For brightness
  • 1 clove minced garlic Let sit in lemon juice to soften flavor
  • 1 tsp sel de cuisine Or other seasoning blend
  • 1 Tbsp honey To balance flavors
  • 1 Tbsp butter Optional, for richness
Vegetable Options
  • 1 cup steamed broccoli Or other vegetable of choice

Method
 

Preparation
  1. Cook the wild rice ahead of time and let it cool slightly.
  2. In a bowl, mix the wild rice with goat cheese, chopped rosemary, lemon zest, lemon juice, minced garlic, and your seasoning blend.
  3. Taste and adjust the seasoning to your liking, adding more seasoning if necessary.
  4. For extra richness, melt a small amount of butter into the mixture.
Serving
  1. Serve warm as a side or base for a grain bowl.
  2. Pair it with roasted meats or pan-seared fish, or serve it vegetarian-style on a bed of steamed greens.

Notes

Store in an airtight container in the refrigerator for up to 3-4 days. Reheat gently to avoid breaking the goat cheese. Can be frozen for up to 1 month; thaw in the refrigerator.