550ml reduced-sodium chicken broth 

110g California Wild Rice 

150g jasmine or other long-grain white rice
2 Tablespoons olive oil
1 Medium onion, chopped
2 Cloves garlic, minced or pressed
180g jar marinated artichoke hearts
1 Tablespoon minced fresh oregano or 1/2 teaspoon dried oregano
2 teaspoons finely grated lemon peel 
120g crumbled feta cheese 
35g thinly sliced green onions

Cooking Instructions : In a 3,6-4,5l saucepan, bring broth to a boil over high heat. Add Wild Rice; reduce heat to low, cover tightly and simmer until grains begin to open and feel tender to bite, about 45 minutes. Stir in white rice. Cover tightly, and simmer until white and wild rice are tender to bite and liquid is absorbed, 20 to 25 more minutes. Drain artichoke hearts, reserving marinade. Chop artichoke hearts and add to onion and garlic along with the oregano and lemon peel. Stir often over medium heat until heated through. When rice is done, remove from heat and gently stir in onion -artichoke mixture, 50ml reserved marinade, feta cheese and green onions. Serve immediately.

Recipe makes 6 to 8 side dishes or 4 main dish servings

Nutrition facts per serving: kcal: 247; Protein: 8,1g; Carbohydrates: 34.5g; Fiber: 2.3g; Fat: 9,1g; Cholesterol: 19mg; Sodium: 565mg