Recipe courtesy of Julianne McGuinness

Dutch Oven Toasted Balsmati Rice with Oats and Wild Rice

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  • Level: Easy
  • Total: 30 min
  • Prep: 5 min
  • Cook: 25 min
  • Yield: 8 to 10 servings
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2 1/2 cups organic basmati rice (a combination of brown and white is nice)

A handful organic oat groats

A handful organic wild rice

Sea salt

A dash nigella seeds (can be skipped if unavailable)

6 cups water


  1. Heat a well-seasoned cast-iron Dutch oven over a good campfire or stove burner (medium high heat, if controllable). Toast grains, salt, and nigella seeds until grains begin to brown. Add water, stir, and turn heat down to low (or move to lower part of fire). Place lid on and don't even peek for about 20 minutes. Grain is done when all water is absorbed and fluffs well with a fork.

Cook’s Note

This is a great low-maintenance dish to accompany grilled fish needing more attention.