J Alexander’s Orzo and Wild Rice Recipe: Nutty Textures With Herb-Infused Depth

This dish brings together the best of two worlds—nutty wild rice and tender orzo—creating a side that’s as elegant as it is comforting.

I developed this recipe after tasting a similar version at a restaurant, then perfected it at home with simple ingredients and herb-infused depth. The combination of textures and flavors makes it a standout.

With just 30 minutes of active prep and a short simmer, you’ll have a dish that pairs beautifully with grilled proteins or roasted vegetables. The herbs add brightness without overpowering.

Serve it warm for the best experience—the grains soak up the flavors beautifully, making every bite satisfying.

Ingredients for J Alexander’s Orzo and Wild Rice

Wild rice, orzo, and fresh herbs create this elegant side with nutty depth and texture.

The wild rice is non-negotiable here—look for Lundberg or 365 by Whole Foods brands for consistent quality and that signature nutty flavor (the long-grain black rice works best). Orzo should be a good Italian brand like De Cecco or Barilla. The stock matters too; Better Than Bouillon makes a rich chicken base that elevates the dish without overpowering.

No dry white wine? Extra chicken stock with a splash of lemon juice mimics the acidity. Fresh herbs are ideal, but dried can work at one-third the amount—just rehydrate them in warm water first. If you must skip the shallot, yellow onion works, though it’s slightly sweeter. The butter can be swapped for olive oil, but you’ll lose some richness.

This keeps beautifully—store in an airtight container for up to 4 days in the fridge. Reheat with a splash of stock or water to revive the grains. Freezes well for up to 3 months (thaw overnight before reheating).

Step-by-Step Instructions for Orzo and Wild Rice

Master the technique for perfectly textured grains and aromatic depth in every bite.

Step 1: Sauté Aromatics in Butter

Melt 3 tbsp Unsalted Butter in a large pot over medium heat. Add the finely diced Shallot and cook for 3-4 minutes, stirring frequently, until translucent and fragrant. The butter should foam but not brown.

Stir in the 2 cloves Garlic Cloves and cook for 30 seconds until the aroma intensifies. Be careful not to let the garlic brown—this ensures it sweetens without turning bitter. The foundation for your herb-infused depth begins here.

Step 2: Toast the Grains for Nutty Flavor

Add the 1 cup Orzo Pasta and 1 cup Wild Rice to the pot, stirring to coat in the butter. Cook for 2 minutes until the orzo turns slightly golden and releases a nutty aroma. This toasting step enhances the grain’s natural richness.

Pour in the 0.5 cup Dry White Wine and cook for 1-2 minutes until the liquid is mostly absorbed. The wine deglazes the pot, lifting any browned bits and adding subtle acidity to balance the dish.

Step 3: Simmer in Chicken Stock with Herbs

Add the 3 cups Chicken Stock, 1 tbsp Fresh Thyme, 1 tbsp Fresh Rosemary, 0.5 tsp Sea Salt, and 0.25 tsp Black Pepper. Stir well and bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.

After 20 minutes, check the orzo—it should be nearly tender. Stir gently to prevent sticking, then cover and simmer for another 15-20 minutes until the wild rice is fork-tender and the liquid is absorbed. The grains should have a slight bite, with the wild rice retaining its chewy texture.

Step 4: Rest and Garnish for Maximum Flavor

Remove the pot from heat and let the dish rest, covered, for 5 minutes. This allows the grains to absorb any remaining liquid and the herbs to infuse fully. The texture will become more uniform as it sits.

Fluff the mixture gently with a fork to separate the grains. Stir in 2 tbsp Fresh Parsley and adjust seasoning with additional Sea Salt or Black Pepper if needed. The parsley adds a fresh, vibrant finish to the nutty, herb-infused dish.

Storing and Reheating j alexanders orzo and wild rice

Refrigerator Storage

Let this dish cool completely before transferring to airtight containers. I use glass containers with snap-tight lids to preserve freshness. It stays delicious in the fridge at 40°F or below for up to 4 days. ❄️

Freezer Storage

For longer storage, portion into freezer-safe bags or containers, leaving 1 inch of headspace for expansion. Squeeze out excess air to prevent freezer burn. It freezes beautifully for up to 3 months without losing texture or flavor.

Stovetop Reheating

My preferred method: warm in a saucepan over medium-low heat with 2-3 tbsp chicken stock or water. Stir occasionally for 5-7 minutes until heated through. This revives the grains perfectly. 🔥

Microwave Reheating

For quick meals, microwave individual portions covered with a damp paper towel. Heat on 70% power for 2 minutes, stir, then continue in 30-second intervals until reaching 165°F.

Reviving Leftovers

If the dish seems dry after storage, add a splash of warm chicken stock and let it sit for 5 minutes before reheating. The grains will absorb the liquid and regain their tender texture.

Frequently Asked Questions