Rinse 1 cup of wild rice under cold water. In a medium saucepan, combine the wild rice with 3 cups of water and a pinch of salt. Bring to a boil, then reduce to a simmer, covering the pot. Cook for about 45 minutes, or until the rice is tender and has absorbed most of the water. Fluff the rice with a fork before moving to the next step.

While the wild rice cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add 2 cups of chopped fresh broccoli and sauté for about 5–7 minutes, until the broccoli is bright green and tender-crisp. Stir occasionally to ensure even cooking and remove from heat once done.

In a large mixing bowl, combine the cooked wild rice and sautéed broccoli. Add 2 tablespoons of freshly chopped rosemary to the mixture, stirring gently to combine.

Crumble 4 ounces of goat cheese over the wild rice and broccoli mixture. Using a spatula, gently fold in the cheese until it begins to melt and coat the rice evenly.

For an extra touch of richness, melt 1 tablespoon of butter in the skillet over low heat and drizzle it over the warm grain mixture. Carefully combine everything, ensuring the buttery goodness envelops the wild rice evenly.