Craving something wholesome yet exciting? Wild rice isn’t just a healthy whole grain—it’s a flavor powerhouse ready to transform your meals. From cozy soups to vibrant salads, these 18 recipes prove nutritious eating can be downright delicious. Let’s explore creative ways to make this ancient grain the star of your table!
Herbed Wild Rice Pilaf with Almonds
Musing on quiet winter afternoons, I find myself drawn to simple, nourishing dishes that fill the kitchen with earthy aromas. This herbed wild rice pilaf, with its gentle crunch of almonds, is one such comforting ritual, a quiet celebration of texture and subtle flavor.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 45 minutes
Ingredients
– 1 cup wild rice
– 2 ½ cups vegetable broth
– 1 tbsp olive oil
– ½ cup sliced almonds
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 1 tsp dried thyme
– ½ tsp dried rosemary, crumbled
– ¼ tsp salt
– ¼ tsp black pepper
– 2 tbsp fresh parsley, chopped
Instructions
1. Rinse 1 cup of wild rice under cold water in a fine-mesh strainer for 1 minute to remove any dust.
2. Heat 1 tablespoon of olive oil in a medium saucepan over medium heat for 1 minute.
3. Add ½ cup of sliced almonds to the pan and toast, stirring constantly, for 3-4 minutes until they are fragrant and lightly golden, then transfer them to a small bowl.
4. Add the finely diced onion to the same pan and cook, stirring occasionally, for 5-6 minutes until softened and translucent.
5. Stir in the minced garlic and cook for 1 minute until fragrant.
6. Add the rinsed wild rice to the pan and toast, stirring constantly, for 2 minutes to lightly toast the grains, which enhances their nutty flavor.
7. Pour in 2 ½ cups of vegetable broth, then add 1 teaspoon of dried thyme, ½ teaspoon of crumbled dried rosemary, ¼ teaspoon of salt, and ¼ teaspoon of black pepper.
8. Bring the mixture to a boil over high heat, then immediately reduce the heat to low, cover the pan with a tight-fitting lid, and simmer for 40-45 minutes until the rice is tender and has absorbed most of the liquid.
9. Remove the pan from the heat, fluff the rice gently with a fork, and let it sit covered for 10 minutes to allow the grains to steam and separate perfectly.
10. Stir in the toasted almonds and 2 tablespoons of chopped fresh parsley until evenly distributed.
Here, the pilaf reveals its character: the wild rice offers a pleasantly chewy texture against the crisp almonds, while the herbs weave a subtle, woodsy fragrance throughout. Consider serving it warm alongside roasted vegetables or as a hearty base for a grain bowl, where its earthy notes can truly shine.
Creamy Wild Rice Soup with Chicken
Musing on the quiet comfort of a winter afternoon, I find myself drawn to the kitchen, where a pot of something warm and nourishing feels like the only proper response to the chill outside. This creamy wild rice soup with chicken is a gentle embrace in a bowl, a recipe that unfolds slowly and rewards patience with deep, layered flavors.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 55 minutes
Ingredients
– 1 tbsp olive oil
– 1 medium yellow onion, diced
– 2 medium carrots, diced
– 2 celery stalks, diced
– 3 cloves garlic, minced
– 1 lb boneless, skinless chicken breasts
– 1 cup uncooked wild rice blend
– 6 cups low-sodium chicken broth
– 1 tsp dried thyme
– 1 bay leaf
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1 cup half-and-half
– 1/4 cup all-purpose flour
Instructions
1. Heat 1 tbsp olive oil in a large Dutch oven or heavy-bottomed pot over medium heat for 2 minutes until shimmering.
2. Add 1 medium diced yellow onion, 2 medium diced carrots, and 2 diced celery stalks to the pot.
3. Sauté the vegetables for 8-10 minutes, stirring occasionally, until the onion is translucent and the carrots begin to soften.
4. Add 3 minced garlic cloves and cook for 1 minute, stirring constantly, until fragrant.
5. Place 1 lb boneless, skinless chicken breasts on top of the vegetables in the pot.
6. Pour 6 cups low-sodium chicken broth into the pot, ensuring the chicken is mostly submerged.
7. Add 1 cup uncooked wild rice blend, 1 tsp dried thyme, 1 bay leaf, 1 tsp kosher salt, and 1/2 tsp black pepper to the pot.
8. Bring the mixture to a boil over high heat, then immediately reduce the heat to maintain a gentle simmer.
9. Cover the pot with a lid and simmer for 35 minutes, resisting the urge to stir frequently to prevent the rice from becoming gummy.
10. Remove the pot from heat and transfer the chicken breasts to a cutting board using tongs.
11. Let the chicken rest for 5 minutes, then shred it into bite-sized pieces using two forks.
12. In a small bowl, whisk together 1 cup half-and-half and 1/4 cup all-purpose flour until completely smooth with no lumps.
13. Slowly pour the half-and-half mixture into the simmering soup while stirring constantly to prevent curdling.
14. Add the shredded chicken back to the pot and stir to combine.
15. Return the pot to medium-low heat and cook for 5 minutes, stirring occasionally, until the soup has thickened slightly.
16. Remove and discard the bay leaf from the soup.
Perhaps what I love most is the way the tender chicken and chewy wild rice play against the velvety broth, each spoonful offering a different texture. The subtle earthiness of the wild rice makes this soup feel grounded and wholesome, perfect for ladling into deep bowls and garnishing with a sprinkle of fresh parsley or a crack of black pepper.
Wild Rice Salad with Cranberries and Pecans
Just as the year draws to a quiet close, I find myself craving the kind of meal that feels like a gentle pause—a dish that’s both nourishing and nostalgic, woven from the season’s last offerings. This wild rice salad, with its deep, earthy notes and bursts of tart-sweet fruit, is exactly that kind of comforting companion for a reflective afternoon.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 cup wild rice
– 3 cups water
– 1/2 tsp salt
– 1/2 cup dried cranberries
– 1/2 cup pecans
– 1/4 cup olive oil
– 2 tbsp apple cider vinegar
– 1 tbsp honey
– 1/4 tsp black pepper
– 1/4 cup finely chopped red onion
– 1/4 cup chopped fresh parsley
Instructions
1. Rinse 1 cup of wild rice under cold water in a fine-mesh strainer for 1 minute to remove any debris.
2. In a medium saucepan, combine the rinsed wild rice, 3 cups of water, and 1/2 teaspoon of salt.
3. Bring the mixture to a boil over high heat, then reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer for 45 minutes.
4. While the rice cooks, preheat your oven to 350°F and spread 1/2 cup of pecans in a single layer on a baking sheet.
5. Toast the pecans in the preheated oven for 8-10 minutes, stirring once halfway through, until they are fragrant and lightly golden.
6. Remove the toasted pecans from the oven and let them cool completely on the baking sheet, then chop them coarsely.
7. In a small bowl, whisk together 1/4 cup of olive oil, 2 tablespoons of apple cider vinegar, 1 tablespoon of honey, and 1/4 teaspoon of black pepper until fully emulsified.
8. Once the wild rice has cooked for 45 minutes, remove it from the heat, drain any excess water if present, and fluff it with a fork.
9. Transfer the hot wild rice to a large mixing bowl and immediately stir in 1/2 cup of dried cranberries to allow them to soften slightly from the residual heat.
10. Add the chopped toasted pecans, 1/4 cup of finely chopped red onion, and 1/4 cup of chopped fresh parsley to the bowl with the rice and cranberries.
11. Pour the prepared dressing over the salad ingredients and toss everything gently but thoroughly until evenly coated.
12. Let the salad sit at room temperature for 15 minutes to allow the flavors to meld before serving.
A final toss reveals a beautiful mosaic: the wild rice offers a satisfying, slightly chewy texture that contrasts with the plump, softened cranberries and the crunchy pecans. Each bite is a harmony of earthy, nutty, and sweet-tart flavors, with the bright parsley and sharp onion adding a fresh lift. For a creative twist, serve it slightly warm alongside roasted chicken, or pack it cold for a picnic, where its robust character holds up beautifully.
Spicy Wild Rice Stuffed Bell Peppers
Maybe it’s the quiet hum of the oven on a winter afternoon, or the way the kitchen fills with the earthy scent of roasting peppers and warming spices, but this dish feels like a gentle pause. It’s a simple, hearty meal that transforms humble ingredients into something deeply comforting and vibrant.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 4 large bell peppers, any color
– 1 cup wild rice
– 2 cups vegetable broth
– 1 tbsp olive oil
– 1 small yellow onion, diced
– 2 cloves garlic, minced
– 1 (15 oz) can black beans, rinsed and drained
– 1 cup frozen corn kernels
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1/4 tsp cayenne pepper
– 1/2 cup shredded Monterey Jack cheese
– Salt, to taste
Instructions
1. Preheat your oven to 375°F (190°C).
2. Slice the tops off the 4 bell peppers and carefully remove the seeds and membranes.
3. Place the hollowed peppers upright in a baking dish just large enough to hold them snugly.
4. In a medium saucepan, combine 1 cup wild rice and 2 cups vegetable broth. Bring to a boil over high heat.
5. Once boiling, reduce the heat to low, cover the saucepan, and simmer for 45 minutes, or until the rice is tender and the liquid is absorbed.
6. While the rice cooks, heat 1 tbsp olive oil in a large skillet over medium heat.
7. Add the diced onion and cook for 5-7 minutes, stirring occasionally, until it becomes soft and translucent.
8. Stir in the minced garlic and cook for 1 more minute, just until fragrant.
9. Add the rinsed black beans, frozen corn, ground cumin, smoked paprika, and cayenne pepper to the skillet. Cook for 3-4 minutes, stirring gently to warm everything through and blend the spices.
10. When the wild rice is finished, fluff it with a fork and add it to the skillet with the bean mixture. Stir everything together until well combined. For a richer flavor, let the mixture sit off the heat for 5 minutes to allow the spices to meld.
11. Taste the filling and add salt as needed, then gently fold in the shredded Monterey Jack cheese.
12. Spoon the filling evenly into the prepared bell peppers, packing it down lightly. If any filling remains, you can bake it alongside the peppers in a small dish.
13. Cover the baking dish loosely with aluminum foil and bake at 375°F for 30 minutes.
14. Remove the foil and bake for an additional 15 minutes, or until the peppers are tender and the tops are lightly browned.
15. Let the stuffed peppers rest in the dish for 5-10 minutes before serving; this allows the filling to set slightly for cleaner slicing.
Zesty and warmly spiced, the filling offers a satisfying chew from the wild rice against the soft, sweet pepper walls. For a beautiful presentation, serve each pepper on a bed of crisp greens drizzled with a lime crema, letting the vibrant colors and contrasting textures shine.
Wild Rice and Kale Buddha Bowl
Folding into the quiet rhythm of a winter afternoon, I find myself drawn to the earthy simplicity of a nourishing bowl. This wild rice and kale creation feels like a gentle embrace for the senses, a quiet moment of warmth and texture gathered in one place.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 cup wild rice
– 2 cups water
– 1/2 tsp salt
– 2 tbsp olive oil, divided
– 4 cups kale, stems removed and chopped
– 1 clove garlic, minced
– 1/4 tsp black pepper
– 1 avocado, sliced
– 1/4 cup pumpkin seeds
– 2 tbsp lemon juice
Instructions
1. Rinse 1 cup of wild rice under cold water in a fine-mesh strainer for 1 minute to remove any debris.
2. Combine the rinsed rice, 2 cups of water, and 1/2 tsp salt in a medium saucepan and bring to a boil over high heat.
3. Reduce the heat to low, cover the saucepan, and simmer the rice for 45 minutes until the grains are tender and have split open slightly.
4. Remove the saucepan from the heat, fluff the cooked rice with a fork, and let it rest covered for 10 minutes to absorb any remaining steam.
5. While the rice rests, heat 1 tbsp olive oil in a large skillet over medium heat until it shimmers, about 1 minute.
6. Add 4 cups of chopped kale to the skillet and sauté for 3 minutes, stirring frequently, until the leaves are bright green and slightly wilted.
7. Stir in 1 minced garlic clove and cook for 1 additional minute until fragrant, being careful not to let it brown.
8. Transfer the cooked kale to a bowl and season with 1/4 tsp black pepper.
9. In a small bowl, whisk together the remaining 1 tbsp olive oil and 2 tbsp lemon juice until emulsified to create a simple dressing.
10. Divide the rested wild rice evenly between two serving bowls as the base layer.
11. Top the rice in each bowl with half of the sautéed kale mixture.
12. Arrange slices from 1 avocado evenly over the kale in both bowls.
13. Sprinkle 1/4 cup of pumpkin seeds over the assembled bowls for a crunchy texture.
14. Drizzle the prepared lemon-olive oil dressing evenly over each bowl just before serving.
You’ll notice the wild rice offers a pleasantly chewy contrast to the tender kale, while the creamy avocado and toasted pumpkin seeds add layers of richness and crunch. For a creative twist, try serving it with a soft-boiled egg on top or a sprinkle of crumbled feta cheese to enhance the savory notes.
Roasted Vegetable and Wild Rice Medley
Dusk settles gently outside my window, and I find myself craving something warm and grounding—a dish that feels like a quiet celebration of the season’s last offerings. This roasted vegetable and wild rice medley is just that, a humble assembly of earthy flavors that come together with little fuss but much comfort.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 cup wild rice blend
– 2 cups vegetable broth
– 2 tablespoons olive oil
– 1 large sweet potato, peeled and diced into 1-inch cubes
– 1 red bell pepper, seeded and chopped into 1-inch pieces
– 1 small red onion, sliced into ½-inch wedges
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– ½ teaspoon salt
– ¼ teaspoon black pepper
– 2 tablespoons fresh parsley, chopped
Instructions
1. Preheat the oven to 400°F and line a large baking sheet with parchment paper.
2. In a medium saucepan, combine the wild rice blend and vegetable broth, then bring to a boil over high heat.
3. Reduce the heat to low, cover the saucepan, and simmer the rice for 40 minutes, or until the grains are tender and have split open slightly.
4. While the rice cooks, toss the sweet potato, red bell pepper, and red onion with 1 tablespoon of olive oil on the prepared baking sheet, spreading them in a single layer to ensure even roasting.
5. Roast the vegetables in the preheated oven for 25 minutes, stirring halfway through, until they are caramelized at the edges and fork-tender.
6. In a small bowl, whisk together the remaining 1 tablespoon of olive oil, minced garlic, dried thyme, salt, and black pepper to create a simple dressing.
7. Once the rice is done, drain any excess liquid and fluff it gently with a fork to separate the grains.
8. In a large mixing bowl, combine the cooked wild rice, roasted vegetables, and the garlic-thyme dressing, tossing everything together until evenly coated.
9. Stir in the fresh parsley just before serving to preserve its bright color and aroma.
10. You can let the medley sit for 5 minutes to allow the flavors to meld, which deepens the savory notes.
Yielded from the oven and stove, this medley offers a delightful contrast of textures—chewy wild rice against soft, sweet vegetables, all kissed with herbal warmth. Try serving it alongside grilled chicken for a heartier meal, or enjoy it as a standalone dish that feels both nourishing and quietly festive.
Wild Rice and Lentil Curry
Beneath the quiet hum of a winter afternoon, when the light slants low and the world feels still, I find myself drawn to the kitchen, to the simple alchemy of turning humble ingredients into something deeply nourishing. This wild rice and lentil curry is that kind of meal—a gentle simmer of earthy grains and warming spices that fills the home with a promise of comfort.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 tbsp olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 1 tbsp curry powder
– 1 tsp ground cumin
– 1/2 tsp ground turmeric
– 1/4 tsp cayenne pepper
– 1 cup brown lentils, rinsed
– 1/2 cup wild rice, rinsed
– 4 cups vegetable broth
– 1 (14.5 oz) can diced tomatoes, undrained
– 1 (13.5 oz) can full-fat coconut milk
– 1 tsp salt
– 1/4 cup fresh cilantro, chopped
Instructions
1. Heat 1 tbsp olive oil in a large Dutch oven or heavy-bottomed pot over medium heat for 2 minutes until shimmering.
2. Add 1 diced yellow onion and cook for 6-8 minutes, stirring occasionally, until softened and translucent.
3. Stir in 3 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute until fragrant.
4. Add 1 tbsp curry powder, 1 tsp cumin, 1/2 tsp turmeric, and 1/4 tsp cayenne pepper, toasting the spices with the aromatics for 30 seconds to deepen their flavor.
5. Pour in 1 cup rinsed brown lentils and 1/2 cup rinsed wild rice, stirring to coat them evenly in the spiced oil.
6. Add 4 cups vegetable broth and 1 can undrained diced tomatoes, scraping the bottom of the pot to incorporate any browned bits.
7. Bring the mixture to a boil over high heat, then immediately reduce to a gentle simmer and cover the pot.
8. Simmer covered for 40 minutes, stirring once halfway through, until the lentils are tender and the wild rice has split open.
9. Stir in 1 can full-fat coconut milk and 1 tsp salt, then simmer uncovered for 5 more minutes to allow the flavors to meld and the sauce to thicken slightly.
10. Remove from heat and fold in 1/4 cup chopped fresh cilantro.
Just ladled into bowls, this curry offers a wonderful textural play—the wild rice retains a pleasant chew against the creamy lentils, all swathed in a rich, golden-hued sauce. Its flavor is warmly spiced without being sharp, making it perfect for spooning over steamed jasmine rice or scooping up with warm naan on a quiet evening.
Cheesy Wild Rice and Broccoli Bake
Wandering through the quiet kitchen this afternoon, I found myself craving something warm and comforting, a dish that feels like a gentle hug on a chilly day. It’s the kind of meal that comes together slowly, filling the air with savory, cheesy aromas while the broccoli and wild rice meld into something deeply satisfying. This bake is perfect for a cozy evening in, offering both nourishment and a moment of calm.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 cup uncooked wild rice
– 2 cups broccoli florets
– 1 cup shredded cheddar cheese
– 1/2 cup grated Parmesan cheese
– 1/2 cup heavy cream
– 1/4 cup unsalted butter
– 1/4 cup all-purpose flour
– 2 cups whole milk
– 1/2 teaspoon garlic powder
– 1/2 teaspoon onion powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions
1. Preheat the oven to 375°F and grease a 9×13-inch baking dish with butter or cooking spray.
2. Cook 1 cup uncooked wild rice according to package directions, which typically takes about 45 minutes, until tender and slightly chewy.
3. While the rice cooks, steam 2 cups broccoli florets for 5-7 minutes until bright green and fork-tender, then set aside.
4. In a medium saucepan over medium heat, melt 1/4 cup unsalted butter, then whisk in 1/4 cup all-purpose flour to form a smooth roux, cooking for 1-2 minutes until lightly golden.
5. Gradually whisk in 2 cups whole milk and 1/2 cup heavy cream, stirring constantly to prevent lumps, and bring to a gentle simmer for 3-5 minutes until thickened.
6. Remove the saucepan from heat and stir in 1 cup shredded cheddar cheese, 1/2 cup grated Parmesan cheese, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until fully melted and smooth.
7. In a large bowl, combine the cooked wild rice and steamed broccoli florets, then pour the cheese sauce over the mixture and stir gently to coat evenly.
8. Transfer the mixture to the prepared baking dish, spreading it into an even layer, and bake at 375°F for 25-30 minutes until the top is bubbly and lightly browned.
9. Let the bake rest for 10 minutes after removing it from the oven to allow it to set slightly for easier serving.
This bake emerges from the oven with a creamy, velvety texture that contrasts beautifully with the nutty chew of the wild rice and the tender-crisp broccoli. The flavors are rich and savory, with the cheddar and Parmesan melding into a comforting depth that’s subtly enhanced by the garlic and onion powders. Try serving it alongside a simple green salad or as a hearty main dish on its own, perhaps topped with extra Parmesan for a golden, crispy finish.
Wild Rice and Sausage Stuffed Acorn Squash
Under the quiet glow of the kitchen light, as the world outside settles into the deep chill of winter, there’s a particular comfort in preparing a meal that feels both nourishing and celebratory. This dish, with its humble squash and hearty filling, is a quiet ritual of the season—a way to gather warmth and flavor into one simple vessel.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 70 minutes
Ingredients
– 2 medium acorn squashes
– 1 tablespoon olive oil
– 1/2 teaspoon kosher salt
– 1/4 teaspoon black pepper
– 8 ounces mild Italian sausage, casings removed
– 1/2 cup yellow onion, finely diced
– 2 cloves garlic, minced
– 1 cup cooked wild rice
– 1/4 cup dried cranberries
– 1/4 cup pecans, roughly chopped
– 1/4 cup fresh parsley, chopped
– 1/2 cup chicken broth
Instructions
1. Preheat your oven to 400°F (204°C).
2. Cut each acorn squash in half lengthwise and scoop out the seeds and stringy pulp with a spoon.
3. Drizzle the cut sides of the squash halves with 1 tablespoon of olive oil, then season evenly with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
4. Place the squash halves cut-side down on a parchment-lined baking sheet and roast for 30 minutes, or until the flesh is just tender when pierced with a fork.
5. While the squash roasts, heat a large skillet over medium heat and add 8 ounces of mild Italian sausage, breaking it apart with a wooden spoon.
6. Cook the sausage for 5-7 minutes, until it is no longer pink and begins to brown.
7. Add 1/2 cup of finely diced yellow onion to the skillet and cook for 4-5 minutes, until the onion is translucent and soft.
8. Stir in 2 cloves of minced garlic and cook for 1 minute, just until fragrant.
9. Remove the skillet from the heat and stir in 1 cup of cooked wild rice, 1/4 cup of dried cranberries, 1/4 cup of roughly chopped pecans, and 1/4 cup of chopped fresh parsley.
10. Pour 1/2 cup of chicken broth into the skillet and stir until the mixture is evenly moistened and cohesive.
11. Once the squash halves are tender, remove them from the oven and carefully flip them over so the cut sides face up.
12. Divide the sausage and wild rice filling evenly among the four squash halves, packing it gently into the cavities.
13. Return the stuffed squash to the oven and bake for an additional 25-30 minutes, until the filling is heated through and the tops are lightly browned.
14. Let the stuffed squash rest for 5 minutes before serving to allow the flavors to settle.
Dense, nutty wild rice and savory sausage create a deeply satisfying texture against the soft, sweet squash. The cranberries offer little bursts of tartness, while the toasted pecans add a welcome crunch. For a beautiful presentation, serve each half on a bed of bitter greens like arugula, drizzled with a simple balsamic glaze.
Citrus Glazed Salmon with Wild Rice
Just as the winter light fades early these December afternoons, I find myself craving meals that feel both nourishing and quietly celebratory—dishes with brightness to counter the gray, yet warmth to settle into the evening. This citrus-glazed salmon, resting on a bed of nutty wild rice, is exactly that kind of comforting balance.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 4 salmon fillets (6 ounces each)
– 1 cup wild rice
– 2 ½ cups water
– 1 orange
– 1 lemon
– ¼ cup honey
– 2 tablespoons soy sauce
– 1 tablespoon olive oil
– ½ teaspoon salt
– ¼ teaspoon black pepper
– 2 tablespoons chopped fresh parsley
Instructions
1. Rinse 1 cup of wild rice under cold water in a fine-mesh strainer for 1 minute to remove excess starch.
2. Combine the rinsed rice and 2 ½ cups of water in a medium saucepan and bring to a boil over high heat.
3. Reduce the heat to low, cover the saucepan, and simmer the rice for 25 minutes until the grains are tender and have split open.
4. While the rice cooks, zest the entire orange and lemon, then juice both fruits to yield ⅓ cup of combined citrus juice.
5. Pat the 4 salmon fillets completely dry with paper towels to ensure a crisp sear.
6. Season both sides of each fillet evenly with ½ teaspoon salt and ¼ teaspoon black pepper.
7. Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat until it shimmers, about 2 minutes.
8. Place the salmon fillets skin-side down in the hot skillet and cook undisturbed for 5 minutes to develop a golden crust.
9. Carefully flip each fillet and cook for 3 more minutes on the other side until the internal temperature reaches 125°F.
10. Transfer the cooked salmon to a clean plate and tent loosely with foil to rest.
11. In the same skillet, reduce the heat to medium and add the ⅓ cup citrus juice, ¼ cup honey, 2 tablespoons soy sauce, and all the citrus zest.
12. Simmer the glaze, stirring constantly with a wooden spoon, for 3-4 minutes until it thickens enough to coat the back of the spoon.
13. Return the rested salmon to the skillet, spooning the warm glaze over each fillet to coat evenly.
14. Fluff the cooked wild rice with a fork and divide it among four plates.
15. Place one glazed salmon fillet atop each portion of rice.
16. Garnish each plate with a sprinkle of the 2 tablespoons chopped fresh parsley.
The wild rice provides a pleasantly chewy contrast to the salmon’s flaky, buttery texture, which shatters under the fork into moist layers. The sweet-tart glaze, with its caramelized edges from the skillet, clings to every bite, while the fresh parsley adds a final, clean note. For a simple variation, try serving it alongside roasted asparagus or a crisp apple-fennel slaw to play with different textures.
Wild Rice and Black Bean Enchiladas
Gently, as the afternoon light fades on a quiet kitchen counter, there’s something deeply comforting about preparing a meal that feels both nourishing and familiar. This dish weaves together earthy grains and hearty beans into a cozy, wrapped embrace, perfect for a reflective evening. It’s a simple ritual that fills the home with warmth and anticipation.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
– 1 cup uncooked wild rice
– 2 cups water
– 1 tablespoon olive oil
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 1 (15-ounce) can black beans, rinsed and drained
– 1 teaspoon ground cumin
– 1 teaspoon chili powder
– ½ teaspoon salt
– 12 (6-inch) corn tortillas
– 2 cups enchilada sauce
– 1 cup shredded Monterey Jack cheese
– ¼ cup chopped fresh cilantro
Instructions
1. Rinse 1 cup uncooked wild rice under cold water in a fine-mesh strainer.
2. In a medium saucepan, combine the rinsed wild rice and 2 cups water, bring to a boil over high heat, then reduce heat to low, cover, and simmer for 45 minutes until the rice is tender and the water is absorbed.
3. While the rice cooks, preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
4. Heat 1 tablespoon olive oil in a large skillet over medium heat, add 1 diced medium yellow onion, and sauté for 5-7 minutes until softened and translucent.
5. Add 2 minced cloves garlic to the skillet and cook for 1 minute until fragrant, stirring constantly to prevent burning.
6. Stir in 1 can rinsed and drained black beans, 1 teaspoon ground cumin, 1 teaspoon chili powder, and ½ teaspoon salt, cooking for 2-3 minutes until heated through and well combined.
7. Once the wild rice is cooked, fluff it with a fork and mix it into the skillet with the bean mixture, removing from heat.
8. Warm 12 corn tortillas by wrapping them in a damp paper towel and microwaving for 30 seconds to make them pliable and prevent cracking.
9. Spoon about ⅓ cup of the rice and bean filling onto each tortilla, roll tightly, and place seam-side down in the prepared baking dish.
10. Pour 2 cups enchilada sauce evenly over the rolled tortillas, covering them completely.
11. Sprinkle 1 cup shredded Monterey Jack cheese evenly over the top.
12. Bake at 375°F for 20-25 minutes until the cheese is melted and bubbly and the edges are lightly golden.
13. Remove from the oven and let rest for 5 minutes to set before serving.
14. Garnish with ¼ cup chopped fresh cilantro just before serving.
Wrapped in their saucy blanket, these enchiladas emerge from the oven with a satisfying contrast: the tender, slightly chewy wild rice and beans nestled inside, the corn tortillas softened but holding their shape, and the melted cheese adding a creamy richness. The earthy flavors of cumin and chili meld with the tangy sauce, creating a hearty yet balanced bite. For a creative twist, serve them alongside a crisp green salad or top with a dollop of cool sour cream to complement the warmth.
Maple Dijon Chicken with Wild Rice
Frost gathers on the kitchen window as I stir the wild rice, its earthy scent mingling with the sharp tang of Dijon mustard—a quiet moment before the chicken sizzles in the pan, promising warmth on this cold December evening.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 4 boneless, skinless chicken breasts
– 1 cup wild rice
– 2 cups chicken broth
– 1/4 cup pure maple syrup
– 2 tbsp Dijon mustard
– 2 tbsp olive oil
– 1 tsp garlic powder
– 1/2 tsp dried thyme
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp chopped fresh parsley
Instructions
1. Rinse 1 cup of wild rice under cold water in a fine-mesh strainer for 30 seconds to remove excess starch.
2. Combine the rinsed wild rice and 2 cups of chicken broth in a medium saucepan over high heat.
3. Bring the mixture to a boil, then reduce the heat to low, cover the saucepan, and simmer for 45 minutes until the rice is tender and the liquid is absorbed.
4. Pat 4 boneless, skinless chicken breasts dry with paper towels to ensure even browning.
5. Season both sides of the chicken breasts evenly with 1/2 tsp salt and 1/4 tsp black pepper.
6. Heat 2 tbsp olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
7. Place the seasoned chicken breasts in the skillet and cook for 6-7 minutes per side until golden brown and the internal temperature reaches 165°F on an instant-read thermometer.
8. Transfer the cooked chicken to a plate and tent it loosely with aluminum foil to rest for 5 minutes, which helps retain its juices.
9. In a small bowl, whisk together 1/4 cup pure maple syrup, 2 tbsp Dijon mustard, 1 tsp garlic powder, and 1/2 tsp dried thyme until smooth.
10. Reduce the skillet heat to medium and pour the maple-Dijon mixture into the pan, scraping up any browned bits from the chicken with a wooden spoon.
11. Simmer the sauce for 3-4 minutes, stirring constantly, until it thickens slightly and coats the back of the spoon.
12. Return the rested chicken to the skillet, spooning the warm sauce over each breast to coat it evenly.
13. Fluff the cooked wild rice with a fork and stir in 2 tbsp chopped fresh parsley for a fresh, herbal note.
14. Serve the maple Dijon chicken over a bed of the wild rice, drizzling any remaining sauce from the skillet on top.
A tender bite of chicken gives way to the sweet-maple glaze, balanced by the mustard’s gentle heat, while the wild rice adds a nutty chew that soaks up every drop of sauce—try it with roasted Brussels sprouts for a cozy winter plate, where the crispy edges contrast beautifully with the dish’s creamy richness.
Wild Rice and Sweet Potato Hash
Falling into the rhythm of a quiet morning, I find myself drawn to the kitchen, where the earthy scent of roasting sweet potatoes and the nutty aroma of wild rice promise a comforting start. This hash feels like a warm embrace on a chilly day, each ingredient chosen for its ability to transform simple moments into something nourishing and serene.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 1 cup wild rice
– 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
– 1 large yellow onion, diced
– 2 cloves garlic, minced
– 2 tbsp olive oil
– 1 tsp smoked paprika
– 1/2 tsp dried thyme
– 1/4 tsp black pepper
– 4 large eggs
– 2 tbsp chopped fresh parsley
Instructions
1. Rinse 1 cup wild rice under cold water in a fine-mesh strainer for 30 seconds to remove excess starch.
2. In a medium saucepan, combine the rinsed wild rice with 2 cups water and bring to a boil over high heat.
3. Reduce heat to low, cover the saucepan, and simmer the wild rice for 45 minutes until tender and the grains have split open, then drain any excess water and set aside.
4. Preheat oven to 400°F and line a baking sheet with parchment paper.
5. Toss 2 medium sweet potatoes, peeled and diced, with 1 tbsp olive oil on the prepared baking sheet, spreading them in a single layer.
6. Roast the sweet potatoes at 400°F for 20-25 minutes until fork-tender and lightly browned at the edges, stirring halfway through for even cooking.
7. While the sweet potatoes roast, heat the remaining 1 tbsp olive oil in a large skillet over medium heat.
8. Add 1 large yellow onion, diced, to the skillet and cook for 5-7 minutes, stirring occasionally, until softened and translucent.
9. Stir in 2 cloves garlic, minced, and cook for 1 minute until fragrant, being careful not to burn it.
10. Add the cooked wild rice, roasted sweet potatoes, 1 tsp smoked paprika, 1/2 tsp dried thyme, and 1/4 tsp black pepper to the skillet, mixing well to combine.
11. Cook the hash mixture over medium heat for 5 minutes, stirring occasionally, to allow the flavors to meld and the ingredients to heat through.
12. Create 4 small wells in the hash with a spoon and crack 1 large egg into each well.
13. Cover the skillet and cook over medium-low heat for 5-7 minutes until the egg whites are set and the yolks are still slightly runny, or adjust time for desired doneness.
14. Remove from heat and sprinkle with 2 tbsp chopped fresh parsley before serving.
This hash yields a delightful contrast of textures, with the chewy wild rice and tender sweet potatoes complemented by the creamy, runny egg yolks that meld into the savory spices. Try serving it straight from the skillet for a rustic presentation, or top it with a dollop of Greek yogurt for a tangy twist that balances the earthiness of the dish.
Wild Rice and Spinach Stuffed Portobello Mushrooms
Venturing into the kitchen on a quiet afternoon, I find myself drawn to the earthy simplicity of these stuffed mushrooms, a comforting project that unfolds with gentle intention. They feel like a quiet gift to prepare, each step a small meditation, filling the space with warm, savory scents that promise a deeply satisfying meal.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
– 4 large portobello mushroom caps
– 1 tablespoon olive oil
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup cooked wild rice
– 2 cups fresh spinach, roughly chopped
– 1/2 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 2 cloves garlic, minced
– 1/4 cup vegetable broth
Instructions
1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Gently wipe the portobello mushroom caps with a damp paper towel to clean them, then carefully remove the stems and gills using a spoon to create a deep cavity for stuffing.
3. Place the cleaned mushroom caps on the prepared baking sheet, cavity-side up.
4. Drizzle 1 tablespoon of olive oil evenly over the mushroom caps, then season them with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
5. Bake the mushroom caps in the preheated oven for 10 minutes to soften them slightly and release excess moisture.
6. While the mushrooms bake, heat a medium skillet over medium heat and add the minced garlic, sautéing for about 1 minute until fragrant.
7. Add 2 cups of roughly chopped fresh spinach to the skillet and cook, stirring frequently, for 2-3 minutes until the spinach is wilted.
8. Tip: For a richer flavor, deglaze the skillet with 1/4 cup of vegetable broth after wilting the spinach, scraping up any browned bits from the bottom.
9. In a medium mixing bowl, combine the cooked wild rice, wilted spinach mixture, 1/2 cup of shredded mozzarella cheese, and 1/4 cup of grated Parmesan cheese, stirring until evenly mixed.
10. Tip: To prevent a soggy filling, ensure the cooked wild rice is cooled slightly before mixing to help the cheeses melt evenly during baking.
11. Remove the partially baked mushroom caps from the oven and carefully spoon the wild rice and spinach mixture into each cavity, packing it gently but not too tightly.
12. Return the stuffed mushrooms to the oven and bake for an additional 20-25 minutes, or until the filling is hot throughout and the cheese on top is golden and bubbly.
13. Tip: For an extra crispy top, broil the stuffed mushrooms for the final 1-2 minutes of baking, watching closely to avoid burning.
14. Let the stuffed mushrooms rest on the baking sheet for 5 minutes before serving to allow the flavors to settle and make them easier to handle.
Luxuriously tender, the portobello caps yield to a hearty filling where the nutty wild rice and creamy cheeses mingle with the subtle bite of garlic and spinach. Serve them atop a bed of lightly dressed arugula for a contrasting peppery freshness, or slice them into wedges to share as a rustic, communal appetizer that feels both nourishing and indulgent.
Wild Rice and Turkey Meatballs
Cradling a warm bowl on a quiet evening feels like a gentle embrace, especially when it holds something as comforting as these meatballs. They’re a humble blend of earthy wild rice and lean turkey, simmered slowly to let the flavors deepen and meld together, perfect for a reflective meal after a long day.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 cup cooked wild rice
– 1 pound ground turkey
– 1/4 cup finely chopped onion
– 1 large egg
– 2 tablespoons olive oil
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon garlic powder
– 2 cups low-sodium chicken broth
– 1 tablespoon cornstarch
– 2 tablespoons water
Instructions
1. In a large bowl, combine the cooked wild rice, ground turkey, chopped onion, egg, salt, black pepper, and garlic powder.
2. Mix the ingredients gently with your hands until just combined, being careful not to overwork the meat to keep the meatballs tender.
3. Shape the mixture into 16 evenly sized meatballs, each about 1 1/2 inches in diameter.
4. Heat the olive oil in a large skillet over medium heat until it shimmers, about 2 minutes.
5. Add the meatballs to the skillet in a single layer, leaving space between them to ensure even browning.
6. Cook the meatballs for 8-10 minutes, turning them every 2-3 minutes until all sides are golden brown.
7. Pour the chicken broth into the skillet, scraping up any browned bits from the bottom with a wooden spoon to incorporate flavor.
8. Reduce the heat to low, cover the skillet, and simmer the meatballs for 15 minutes until they reach an internal temperature of 165°F.
9. In a small bowl, whisk together the cornstarch and water until smooth to create a slurry for thickening the sauce.
10. Stir the slurry into the skillet and cook for 2-3 minutes, until the sauce thickens slightly and coats the meatballs.
11. Remove the skillet from the heat and let it rest for 5 minutes before serving to allow the flavors to settle.
Rich and hearty, these meatballs offer a satisfying chew from the wild rice against the tender turkey, with a savory broth that ties it all together. Serve them over mashed potatoes or with crusty bread to soak up every last drop, making for a cozy meal that feels both nourishing and indulgent.
Wild Rice and Avocado Sushi Rolls
Nestled in the quiet of my kitchen, I find myself drawn to the gentle art of rolling sushi, a practice that feels more like meditation than cooking today. The wild rice and avocado combination offers a comforting twist on tradition, earthy and creamy in equal measure. It’s a simple, nourishing ritual that slows the day down to a peaceful rhythm.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
– 1 cup wild rice
– 2 cups water
– 1/4 cup rice vinegar
– 1 tablespoon sugar
– 1 teaspoon salt
– 4 nori sheets
– 1 ripe avocado
– 1/2 cucumber
– 1 carrot
– 1 tablespoon sesame seeds
– 1 tablespoon soy sauce
Instructions
1. Rinse 1 cup of wild rice under cold water in a fine-mesh strainer until the water runs clear.
2. Combine the rinsed wild rice and 2 cups of water in a medium saucepan, bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 20 minutes until the rice is tender and the water is absorbed.
3. While the rice cooks, whisk together 1/4 cup rice vinegar, 1 tablespoon sugar, and 1 teaspoon salt in a small bowl until dissolved to make the seasoning liquid.
4. Transfer the cooked wild rice to a large bowl, pour the seasoning liquid over it, and fold gently with a rice paddle to coat evenly, then let it cool to room temperature for about 10 minutes.
5. Slice 1 ripe avocado, 1/2 cucumber, and 1 carrot into thin, uniform strips about 1/4-inch thick to ensure even rolling.
6. Place a nori sheet shiny-side down on a bamboo sushi mat, spread a thin, even layer of seasoned wild rice over the nori, leaving a 1-inch border at the top edge.
7. Arrange the avocado, cucumber, and carrot strips horizontally in a line across the center of the rice.
8. Lift the edge of the bamboo mat closest to you, roll it over the fillings tightly, using your fingers to tuck the ingredients in, then continue rolling forward to seal the nori at the top edge.
9. Repeat steps 6–8 with the remaining nori sheets and ingredients to make 4 rolls total.
10. Use a sharp knife dipped in water to slice each roll into 8 even pieces, wiping the blade clean between cuts for neat edges.
11. Sprinkle 1 tablespoon of sesame seeds over the sliced sushi rolls and serve immediately with 1 tablespoon of soy sauce on the side for dipping.
Dense and nutty from the wild rice, these rolls have a satisfying chew that contrasts beautifully with the creamy avocado and crisp vegetables. For a creative twist, try drizzling them with a spicy mayo or serving alongside pickled ginger to brighten each bite—it’s a humble dish that feels both grounding and celebratory.
Wild Rice and Blueberry Breakfast Porridge
Zigzagging through the quiet morning, I find myself craving something warm and grounding, a gentle start to a day that feels both festive and fragile. This wild rice and blueberry breakfast porridge is my answer—a humble bowl that marries earthy grains with bursts of sweet-tart fruit, simmered slowly until the kitchen smells like comfort itself. It’s a recipe that asks for patience but rewards with every spoonful, a quiet ritual to savor as the world wakes up.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 45 minutes
Ingredients
– 1 cup wild rice, rinsed
– 4 cups water
– 1/4 teaspoon salt
– 1 cup fresh blueberries
– 1/2 cup whole milk
– 2 tablespoons maple syrup
– 1/2 teaspoon vanilla extract
– 1/4 teaspoon ground cinnamon
Instructions
1. In a medium saucepan, combine 1 cup rinsed wild rice, 4 cups water, and 1/4 teaspoon salt.
2. Bring the mixture to a boil over high heat, then reduce the heat to low, cover the saucepan, and simmer for 40 minutes, stirring occasionally to prevent sticking.
3. After 40 minutes, check if the rice is tender and has split open; if not, continue simmering for up to 5 more minutes until it reaches this texture.
4. Add 1 cup fresh blueberries to the saucepan and cook for 2 minutes over low heat, gently stirring until the berries soften and release their juices.
5. Pour in 1/2 cup whole milk, 2 tablespoons maple syrup, 1/2 teaspoon vanilla extract, and 1/4 teaspoon ground cinnamon, stirring to combine evenly.
6. Increase the heat to medium and cook for 3 minutes, stirring constantly, until the porridge thickens slightly and is heated through.
7. Remove the saucepan from the heat and let the porridge rest for 2 minutes before serving to allow the flavors to meld.
Hearty and wholesome, this porridge offers a chewy texture from the wild rice paired with the soft burst of blueberries. The subtle sweetness from maple syrup and warmth of cinnamon make it a cozy, nourishing meal. Try topping it with a dollop of yogurt or a sprinkle of toasted nuts for added crunch and creaminess.
Wild Rice and Coconut Milk Pudding
Years of winter mornings have taught me that the coziest comforts often come from the simplest ingredients, simmered slowly until they transform into something quietly magical. This wild rice and coconut milk pudding is one of those gentle alchemies—a humble grain turned creamy and sweet, perfect for a reflective moment alone or shared softly with loved ones. It’s a dish that asks for patience and rewards it with warmth.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 60 minutes
Ingredients
– 1 cup wild rice
– 4 cups water
– 1 (13.5-ounce) can full-fat coconut milk
– 1/2 cup granulated sugar
– 1/4 teaspoon salt
– 1 teaspoon vanilla extract
– 1/2 teaspoon ground cinnamon
Instructions
1. Rinse 1 cup of wild rice under cold running water in a fine-mesh strainer for 30 seconds to remove any debris.
2. In a medium saucepan, combine the rinsed wild rice and 4 cups of water.
3. Bring the mixture to a boil over high heat, then reduce the heat to low, cover the saucepan, and simmer for 45 minutes, or until the rice is tender and has split open slightly.
4. Drain any excess water from the cooked wild rice using the strainer, then return the rice to the saucepan.
5. Pour in the entire can of full-fat coconut milk, 1/2 cup of granulated sugar, and 1/4 teaspoon of salt, stirring gently to combine.
6. Cook the mixture over medium-low heat, stirring frequently to prevent sticking, for 10–15 minutes, or until it thickens to a pudding-like consistency that coats the back of a spoon.
7. Remove the saucepan from the heat and stir in 1 teaspoon of vanilla extract and 1/2 teaspoon of ground cinnamon until evenly distributed.
8. Let the pudding cool at room temperature for 5 minutes before serving warm, or transfer it to a container and refrigerate for at least 2 hours to serve chilled.
Now, this pudding settles into a lush, creamy texture with the wild rice adding a delightful chewiness that contrasts the smooth coconut base. Its flavor is subtly sweet with hints of vanilla and cinnamon, making it ideal for drizzling with a touch of maple syrup or topping with toasted nuts for a bit of crunch on a quiet evening.
Summary
Embark on a delicious journey with these 19 wild rice recipes, perfect for adding wholesome variety to your meals. We hope you find inspiration to try a new dish this week! Don’t forget to leave a comment with your favorite recipe and share this roundup on Pinterest to spread the healthy, flavorful ideas.
