This is my go-to rice side dish. I switch up the herbs depending on what I am fixing. If I’m fixing greek food, I use oregano and mint. For Italian, use oregano and basil. For Jamaican, use thyme and allspice. Use whichever herbs you have on hand or like.
2 1/4 cups chicken stock
1 cup brown rice
1/4 cup wild rice
1 teaspoon oregano
1 teaspoon thyme
salt and pepper to taste
1 tablespoon olive oil or butter
Put all ingredients except oil/butter in a medium sauce pan. Bring to a boil. Cover pot and turn down to medium low. Set timer for 45 minutes. Do not lift lid or stir. After 45 minutes, turn burner to low and allow another 30 minutes to cook. Uncover add oil or butter, re-season to taste and fluff with a fork. I find if I add the oil in the beginning, the rice doesn’t absorb the liquid very well. Adding it at the end adds the flavor but keeps the texture I’m looking for.