Are you looking for a way to add some excitement to your meal routine? Look no further than wild rice! This nutritious and flavorful grain is packed with protein, fiber, and nutrients, making it a great addition to any dish. Whether you’re in the mood for something hearty and comforting or light and refreshing, wild rice can be used to create a wide variety of delicious recipes.
From savory soups and casseroles to salads and breakfast dishes, we’ve gathered 20 flavorful wild rice recipes that are perfect for every occasion. Whether you’re feeding a crowd or just looking for a quick and easy meal, these recipes are sure to please. So why not give wild rice a try? Read on to discover the many ways you can use this amazing grain to elevate your meals.
Savory Wild Rice and Mushroom Soup
This hearty soup is a perfect blend of earthy mushrooms and nutty wild rice, simmered to perfection in a rich vegetable broth. Serve with crusty bread for a comforting meal.
Ingredients:
– 1 cup wild rice
– 2 cups water or vegetable broth
– 2 tablespoons olive oil
– 1 small onion, diced
– 3 cups mixed mushrooms (such as cremini, shiitake, and button)
– 4 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Rinse the wild rice in a fine-mesh strainer and cook according to package instructions using water or broth.
2. In a large pot, heat the olive oil over medium-high heat. Add the onion and cook until softened, about 3-4 minutes.
3. Add the mushrooms and garlic; cook until the mushrooms release their liquid and start to brown, about 5 minutes.
4. Stir in the cooked wild rice, thyme, salt, and pepper. Simmer for an additional 10 minutes.
5. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: Approximately 25-30 minutes
Herbed Wild Rice and Chicken Casserole
This hearty casserole combines tender chicken, flavorful wild rice, and a blend of aromatic herbs for a satisfying meal that’s perfect for any occasion. With its rich, savory flavors and textures, it’s sure to become a family favorite.
Ingredients:
– 1 1/2 cups cooked wild rice
– 1 pound boneless, skinless chicken breast or thighs, cut into 1-inch pieces
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup mixed fresh herbs (such as thyme, rosemary, and parsley)
– 1 teaspoon dried sage
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup shredded cheddar cheese
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat olive oil over medium-high. Add chicken and cook until browned, about 5-7 minutes. Remove from heat and set aside.
3. In the same skillet, add chopped onion and minced garlic. Cook until softened, about 3-4 minutes.
4. Stir in mixed herbs, dried sage, salt, and pepper. Cook for 1 minute.
5. In a large mixing bowl, combine cooked wild rice, chicken mixture, and shredded cheese. Mix well.
6. Transfer the mixture to a 9×13-inch baking dish and bake for 25-30 minutes or until golden brown.
Wild Rice Salad with Cranberries and Pecans
This sweet and savory salad combines nutty wild rice with tangy cranberries, crunchy pecans, and a hint of citrus. Perfect for a quick weeknight dinner or as a side dish for special occasions.
Ingredients:
– 1 cup cooked wild rice
– 1/2 cup dried cranberries
– 1/4 cup chopped pecans
– 1/4 cup orange juice
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine cooked wild rice, dried cranberries, and chopped pecans.
2. In a small bowl, whisk together orange juice, olive oil, and apple cider vinegar.
3. Pour the dressing over the rice mixture and toss to combine.
4. Season with salt and pepper to taste.
5. Serve immediately or refrigerate for up to 24 hours before serving.
Cooking Time: 10 minutes (cooking wild rice), 5 minutes (preparing salad)
Garlic Butter Wild Rice with Roasted Vegetables
This comforting side dish combines the nutty flavor of wild rice with the savory goodness of roasted vegetables and a hint of garlic butter. Perfect for a cozy dinner or as a flavorful addition to your favorite dishes.
Ingredients:
– 1 cup wild rice
– 4 cups water
– 2 tablespoons unsalted butter, softened
– 2 cloves garlic, minced
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1 large onion, peeled and chopped
– 2 large carrots, peeled and chopped
– 2 large Brussels sprouts, trimmed and halved
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cook wild rice according to package instructions using 4 cups of water.
3. In a small saucepan, melt butter over medium heat. Add garlic and cook for 1 minute.
4. Toss chopped onion, carrots, and Brussels sprouts with salt, black pepper, and melted garlic butter mixture.
5. Spread vegetables on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes or until tender.
6. Combine cooked wild rice with roasted vegetables and serve hot.
Cooking Time: 45-50 minutes
Wild Rice and Sausage Stuffed Peppers
A hearty and flavorful dish that combines the nutty taste of wild rice with the savory goodness of sausage, all wrapped up in a sweet bell pepper package.
Ingredients:
– 4 large bell peppers, any color
– 1 cup cooked wild rice
– 1 pound sweet Italian sausage, casings removed
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: shredded mozzarella cheese for topping
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the peppers and remove seeds and membranes.
3. In a large skillet, cook sausage over medium-high heat until browned, breaking up with spoon as it cooks.
4. Add chopped onion and minced garlic; cook until onion is translucent.
5. Stir in cooked wild rice and season with salt and pepper to taste.
6. Stuff each pepper with the rice-sausage mixture, filling to the top.
7. Place peppers on a baking sheet and cover with aluminum foil.
8. Bake for 30 minutes, then remove foil and bake an additional 15-20 minutes or until peppers are tender.
Cooking Time: 45-50 minutes
Creamy Wild Rice and Spinach Bake
A delicious and nutritious side dish that combines the earthy flavor of wild rice with the creamy richness of spinach and cheese.
Ingredients:
– 1 cup wild rice
– 2 cups water or vegetable broth
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 package frozen chopped spinach, thawed and drained
– 1 cup grated cheddar cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook wild rice according to package instructions using water or vegetable broth.
3. In a large skillet, heat olive oil over medium-high heat. Add chopped onion and cook until softened, about 5 minutes.
4. Add garlic and cook for an additional minute.
5. Stir in thawed spinach and cook until wilted.
6. Combine cooked wild rice, spinach mixture, and grated cheese in a baking dish. Season with salt and pepper to taste.
7. Bake for 20-25 minutes or until the top is golden brown.
Cooking Time: 20-25 minutes
Wild Rice Pilaf with Toasted Almonds
This hearty pilaf combines nutty wild rice with toasted almonds and a hint of earthy spices, perfect for a comforting side dish or main course.
Ingredients:
– 1 cup wild rice
– 2 cups water or vegetable broth
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 1 clove garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 1/4 cup toasted almonds
– Fresh parsley or thyme leaves for garnish (optional)
Instructions:
1. Rinse wild rice and cook according to package instructions.
2. In a large skillet, heat olive oil over medium-high heat. Add chopped onion and cook until translucent, about 3-4 minutes.
3. Add minced garlic and cook for an additional minute.
4. Stir in cumin, smoked paprika, salt, and pepper. Cook for 1 minute.
5. Add cooked wild rice to the skillet and stir to combine with the spice mixture.
6. Toast almonds in a small dry skillet over medium heat until fragrant, about 2-3 minutes.
7. Combine toasted almonds with the pilaf and serve hot, garnished with fresh herbs if desired.
Cooking Time: 25-30 minutes
Spicy Wild Rice and Black Bean Burritos
This recipe combines the warmth of spicy wild rice with the hearty flavors of black beans and crunchy veggies, all wrapped up in a tortilla. Perfect for a quick and satisfying meal.
Ingredients:
– 1 cup cooked wild rice
– 1 can black beans, drained and rinsed
– 1 red bell pepper, diced
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 4 large tortillas
– Shredded cheese (optional)
– Salsa (optional)
Instructions:
1. Cook wild rice according to package instructions.
2. In a large skillet, heat olive oil over medium-high heat. Add onion and bell pepper; cook until tender, about 5 minutes.
3. Add garlic, cumin, and smoked paprika to the skillet; cook for 1 minute.
4. Stir in cooked black beans and cooked wild rice.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble burritos by spooning the rice mixture onto a tortilla, followed by shredded cheese and salsa (if using).
7. Roll up burritos tightly and serve immediately.
Cooking Time: 20 minutes
Wild Rice and Butternut Squash Risotto
This creamy risotto combines the nutty flavor of wild rice with the sweetness of roasted butternut squash, perfect for a cozy fall evening.
Ingredients:
– 1 cup Arborio rice
– 2 cups water or vegetable broth, warmed
– 1/4 cup white wine (optional)
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 medium butternut squash, peeled and diced
– 1 cup wild rice
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Grated Parmesan cheese for serving (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the squash on a baking sheet with 1 tablespoon olive oil, salt, and pepper for 30 minutes or until tender.
3. In a large skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add chopped onion and cook until translucent.
4. Add Arborio rice and cook for 1-2 minutes, stirring constantly.
5. Add white wine (if using) and stir until absorbed. Then add warmed broth, 1/2 cup at a time, stirring constantly and allowing each portion to absorb before adding the next.
6. After 20 minutes of cooking, stir in cooked wild rice, roasted squash, garlic, thyme, salt, and pepper.
7. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 25-30 minutes
Lemon Garlic Wild Rice with Shrimp
Brighten up your dinner plate with this flavorful and nutritious recipe that combines the nutty goodness of wild rice, succulent shrimp, and a burst of citrusy lemon.
Ingredients:
– 1 cup wild rice
– 2 cups water or vegetable broth
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1/4 cup freshly squeezed lemon juice
– 1 teaspoon grated lemon zest
– 1 pound large shrimp, peeled and deveined
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook wild rice according to package instructions using water or broth.
2. In a large skillet, heat olive oil over medium-high heat. Add garlic and sauté for 1 minute.
3. Add shrimp and cook until pink and fully cooked, about 2-3 minutes per side.
4. Stir in lemon juice and zest. Season with salt and pepper to taste.
5. Combine cooked wild rice with shrimp mixture. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Wild Rice and Turkey Stuffed Acorn Squash
This recipe combines the flavors of roasted acorn squash with savory wild rice and turkey, perfect for a cozy fall evening. The earthy sweetness of the squash pairs beautifully with the nutty flavor of the wild rice and the tender turkey.
Ingredients:
– 2 medium-sized acorn squash
– 1 cup cooked wild rice
– 1/2 cup cooked turkey breast, diced
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out the seeds.
3. In a bowl, mix cooked wild rice, turkey breast, olive oil, onion, garlic, and thyme.
4. Stuff each squash half with the rice mixture, dividing it evenly.
5. Place the stuffed squash on a baking sheet and roast for 45-50 minutes, or until the squash is tender.
6. Serve warm, garnished with fresh herbs if desired.
Cooking Time: 45-50 minutes
Wild Rice and Kale Salad with Lemon Vinaigrette
This hearty salad combines nutty wild rice with curly kale, crispy veggies, and a zesty lemon vinaigrette. Perfect as a side dish or light lunch.
Ingredients:
– 1 cup cooked wild rice
– 2 cups curly kale, stems removed and discarded, leaves torn into bite-sized pieces
– 1 red bell pepper, seeded and sliced
– 1 small red onion, thinly sliced
– 1/4 cup crumbled feta cheese (optional)
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine cooked wild rice, curly kale, red bell pepper, and red onion.
2. In a small bowl, whisk together lemon juice and olive oil.
3. Pour the vinaigrette over the salad mixture and toss to combine.
4. Season with salt and pepper to taste.
5. Top with crumbled feta cheese (if using) and serve.
Cooking Time: 15-20 minutes
Wild Rice and Sweet Potato Hash
A hearty and flavorful breakfast or brunch option that combines the nutty taste of wild rice with the natural sweetness of roasted sweet potatoes.
Ingredients:
– 1 cup cooked wild rice
– 2 large sweet potatoes, peeled and diced
– 2 tablespoons olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– Salt and pepper to taste
– Optional: chopped fresh herbs (such as parsley or thyme)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss sweet potatoes with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender.
3. In a large skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add diced onion and cook until translucent, about 5 minutes.
4. Add minced garlic and cooked wild rice to the skillet. Cook for an additional 2-3 minutes, stirring frequently.
5. Once sweet potatoes are done roasting, add them to the skillet and stir to combine with the wild rice mixture.
6. Season with salt and pepper to taste. Garnish with chopped fresh herbs if desired.
Cooking Time: 35-40 minutes
Wild Rice and Bacon Breakfast Skillet
Elevate your breakfast game with this hearty skillet dish that combines the nutty flavor of wild rice, crispy bacon, and scrambled eggs.
Ingredients:
– 1 cup cooked wild rice
– 6 slices of bacon, diced
– 2 large eggs
– 1 tablespoon olive oil
– Salt and pepper to taste
– Chopped scallions for garnish (optional)
Instructions:
1. Cook the wild rice according to package instructions.
2. In a large skillet, cook the diced bacon over medium-high heat until crispy.
3. Remove the bacon from the skillet with a slotted spoon and set aside on paper towels.
4. Crack in the eggs and scramble them with a fork until they’re just set.
5. Add the cooked wild rice to the skillet and stir to combine with the eggs.
6. Add the cooked bacon back into the skillet and stir to combine.
7. Cook for an additional 1-2 minutes, allowing the flavors to meld together.
8. Season with salt and pepper to taste.
9. Garnish with chopped scallions if desired.
Cooking Time: 15-20 minutes
Wild Rice and Lentil Stuffed Bell Peppers
Savor the flavors of autumn with this hearty and nutritious dish that combines the nutty taste of wild rice, the earthy flavor of lentils, and the sweetness of roasted bell peppers.
Ingredients:
– 4 large bell peppers (any color), seeded and chopped
– 1 cup cooked wild rice
– 1 cup cooked lentils
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Optional: chopped fresh cilantro for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine cooked wild rice, lentils, onion, garlic, olive oil, cumin, salt, and pepper.
3. Stuff each bell pepper with the rice mixture, filling to the top.
4. Place peppers in a baking dish and cover with aluminum foil.
5. Bake for 25 minutes.
6. Remove foil and bake for an additional 10-15 minutes, or until bell peppers are tender.
Cooking Time: 35-40 minutes
Wild Rice and Caramelized Onion Tart
Elevate your dinner game with this savory tart, featuring nutty wild rice and sweet caramelized onions atop a flaky crust. Perfect for a cozy evening or special occasion.
Ingredients:
– 1 sheet puff pastry, thawed
– 1 cup wild rice blend
– 2 large onions, thinly sliced
– 2 tablespoons olive oil
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup grated cheddar cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roll out puff pastry to a thickness of about 1/8 inch.
3. In a large skillet, cook onions and olive oil over medium-low heat for 30 minutes, stirring occasionally, until caramelized.
4. In a separate pot, cook wild rice blend according to package instructions.
5. Spread cooked wild rice on one half of the pastry, leaving a 1/2 inch border.
6. Top with caramelized onions, salt, and pepper.
7. Fold the other half of the pastry over the filling, pressing edges to seal.
8. Brush with egg wash (beaten egg mixed with 1 tablespoon water) and sprinkle with cheddar cheese (if using).
9. Bake for 35-40 minutes or until golden brown.
Cooking Time: 35-40 minutes
Wild Rice and Apple Stuffed Pork Chops
Elevate your dinner game with this flavorful and tender pork chop recipe, bursting with the sweetness of apples and the nutty goodness of wild rice.
Ingredients:
– 4 pork chops (1 inch thick)
– 1 cup cooked wild rice
– 2 cups chopped fresh apple (Granny Smith or Honeycrisp work well)
– 2 tablespoons olive oil
– 1 tablespoon honey
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a bowl, mix cooked wild rice with chopped apple, olive oil, honey, Dijon mustard, salt, and pepper.
3. Place a spoonful of the rice-apple mixture onto each pork chop, leaving a 1-inch border around edges.
4. Fold the pork chops in half to enclose filling, then secure with toothpicks if needed.
5. Season the exterior with salt, pepper, and thyme leaves (if using).
6. Bake for 25-30 minutes or until cooked through to an internal temperature of 145°F (63°C).
Cooking Time: 25-30 minutes
Wild Rice and Broccoli Cheese Bake
A comforting casserole that combines nutty wild rice with tender broccoli and a creamy cheese sauce, perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 cup wild rice
– 2 cups water
– 3 cups broccoli florets
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 cup grated cheddar cheese
– 1/2 cup grated Parmesan cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook wild rice according to package instructions using 2 cups of water.
3. In a separate pan, sauté onion and garlic until softened. Add broccoli and cook until tender.
4. In a large mixing bowl, combine cooked wild rice, broccoli mixture, cheddar cheese, Parmesan cheese, and olive oil. Season with salt and pepper to taste.
5. Transfer the mixture to a 9×13-inch baking dish and bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Wild Rice and Chickpea Buddha Bowl
A hearty and nutritious bowl filled with the nutty flavor of wild rice, creamy chickpeas, and crunchy vegetables. Perfect for a quick and easy lunch or dinner.
Ingredients:
– 1 cup wild rice
– 2 cups water or vegetable broth
– 1 can chickpeas (14 oz), drained and rinsed
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– Salt and pepper to taste
– Optional: chopped fresh cilantro for garnish
Instructions:
1. Cook wild rice according to package instructions using water or broth.
2. In a large pan, heat olive oil over medium-high heat. Add onion and garlic; cook until softened (3-4 minutes).
3. Add chickpeas and bell pepper to the pan; cook for an additional 2-3 minutes.
4. Combine cooked wild rice with the chickpea mixture; season with salt and pepper to taste.
5. Serve hot, garnished with cilantro if desired.
Cooking Time: 30-40 minutes
Wild Rice and Coconut Curry with Vegetables
This flavorful curry combines the nutty taste of wild rice with the creaminess of coconut milk, all wrapped up in a vibrant medley of colorful vegetables. Perfect for a quick and nutritious weeknight dinner.
Ingredients:
– 1 cup wild rice
– 2 cups water or vegetable broth
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 carrot, peeled and grated
– 1 can (14 oz) coconut milk
– 1 teaspoon curry powder
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Cook wild rice according to package instructions using water or broth.
2. In a large skillet, heat olive oil over medium-high heat. Add onion and garlic; cook until softened, 3-4 minutes.
3. Add bell pepper and carrot; cook until tender, 5-6 minutes.
4. Stir in curry powder; cook for 1 minute.
5. Add coconut milk; bring to a simmer.
6. Combine cooked wild rice with vegetable mixture; season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 30-35 minutes
Summary
Get ready to spice up your meal routine with these 20 mouth-watering wild rice recipes! From comforting soups and casseroles to flavorful salads and bakes, there’s something for every occasion. Try savory options like Wild Rice and Mushroom Soup or Herbed Wild Rice and Chicken Casserole. Or go bold with dishes like Spicy Wild Rice and Black Bean Burritos or Wild Rice and Coconut Curry with Vegetables. With a variety of flavors and textures to choose from, you’re sure to find the perfect recipe for your next meal.
