wild rice recipes

Wild Rice with Mushrooms

unsalted butter

onion,

wild rice

chicken broth

olive oil

white button mushrooms, sliced

shiitake mushrooms,

thyme leaves

garlic,

Kosher salt and black pepper

parsley

Heat 2 tablespoons of the butter in a large saucepot over medium heat. Add the onion and saute until translucent, about 10 minutes. Add the rice and toast while stirring until it begins to smell nutty, about 1 minute. Add the chicken stock and bring to a boil, then reduce to a simmer, cover and cook on low until the water is absorbed, about 40 minutes.

While the rice is cooking, heat the remaining 1 tablespoon butter along with the oil in a large skillet over medium-high heat. Add the button mushrooms, shiitake mushrooms and thyme and cook, stirring often until they begin to brown, about 10 minutes. Add the garlic, season with salt and pepper and cook until the garlic is fragrant, about 1 minute more.

When the rice is cooked, fluff with a fork and gently fold in the mushrooms. Add to a serving bowl and sprinkle with the parsley before serving.

Robert Irvine's Stuffed Peppers from Food Network are loaded with hearty ingredients like mushrooms, wild rice and a melange of fresh veggies.

Stuffed Peppers

green bell peppers,

grapeseed oil

white onion, diced

mushrooms

garlic

zucchini, diced

yellow squash, diced

rice

(14-ounce can) tomatoes, drained

red and green peppers

Salt and black pepper

tomato paste

arugula

tarragon leaves

grated Parmesan, to finish

Wrap the peppers in aluminum foil, and bake in the oven until tender, but not falling apart, about 15 minutes. Remove from the oven and allow to cool.

In a large skillet over medium heat, add the grapeseed oil. When the oil is hot, add the onions, mushrooms and garlic and saute until the mushrooms are golden brown. Add in the zucchini, yellow squash, wild rice, tomatoes, red and green peppers and continue to cook until the vegetables are tender. Adjust the seasoning with salt and pepper, to taste, and stir in the tomato paste. Remove from the heat and fold in the fresh arugula or spinach and the fresh herbs. Spoon the vegetable mixture into the cooled peppers. Transfer the peppers to a heat-proof serving dish and top with a little Parmesan. Bake until the peppers are heated through, about 15 minutes.

This is one of my favorite recipes to make. I have made it probably 30 times. I have made a few changes though. I don't really like the tarragon in the recipe, so I do cilantro. I also like it on the spicier side, so I add a jalapeno to the mix. Instead of the canned tomatoes, I do a can of Rotel to add some more spice to the dish. I don't have any grapeseed oil, so I just cook with olive oil and it works just fine. This recipe is a great one to use to make it your own! I always make a huge batch and eat on it for a few days!

Very good.  The peppers took longer to cook than 15 mins.  I cooked them in a muffin tin and put a bit of water in each cup and covered with foil.  I added hot sauce to the rice/veggie mixture, topped with shaved parmesean and a dollup of the tomato paste!

Good but not great. We loved that it had so many vegetables and the colors were so beautiful.  But, it lacked flavor.  I didn't have tarragon so I used Italian seasoning. I used tomato sauce on the bottom and a mix of Italian cheeses rather than just parmesan.  I also used a mix of wild, brown and red rice.  I'd love to make this recipe again but with more flavor.

I thought the stuffed peppers were quite tasty. I used yellow and red peppers (which require a longer cooking time). I substituted the wild rice for Zateran's Dirty Rice and it was great. Will try this again and again.

This was the perfect vegetarian meal.  I was full before I even stuffed the peppers.  I did add a little motzerella cheese to the mixture and put a layer of sauce at the bottom of the pan for anyone who wanted a little added sauce.   I would also say to allow about 60 minutes not just for the rice but all the chopping as well.  Well worth the time and wait for dinner!

My husband, myself, and 4 year old daughter loved this!  Easy to make.  I cooked the peppers by themselves for close to 25 minutes though to have them be tender and I used red peppers instead of green peppers.

I used wild rice from a box and took about 20 minutes.  My daughter helped scoop the mixture into the peppers and sprinkle cheese over the tops.  VERY good!  Would absolutely make this again!

These are the tastiest and most attractive stuffed peppers I've ever had.  Allow more time than the recipe  calls for since the wild rice takes 60 minutes to cook before it can be added to the mixture.  This makes a great vegetarian dish.  I will definitely prepare this again.

This is really good and I love the meatless option, although I used ground chicken and red, orange and yellow peppers instead of green.  I tried 1/2 the recipe with tarragon and the other 1/2 with cilantro and both were excellent!

Love the versatility of this recipe.  Add browned chorizo, cilantro, black beans and cilantro for a Mexican flavor. Add browned Italian sausage, olives, provolone and Italian herbs for Italian style.  <br />

Chicken, Mushroom and Wild Rice Casserole

shallots,

cremini mushrooms, bottoms of stems trimmed, and quartered

dry sherry

bag uncooked cultivated wild rice, washed and drained

bay leaf

coriander

kosher salt,

black pepper,

chicken breasts

cranberries

lemon,

parsley,

Heat the broth in a medium saucepan until simmering.

Melt the butter in an oven-safe braiser (or large cast-iron skillet with a lid or 4-quart saute pan with a lid) over medium-high heat. Add the shallots and mushrooms, tossing to coat in the butter, and cook, stirring once or twice, until golden, about 5 minutes. Stir in the garlic and cook until fragrant, 1 to 2 minutes. Add the sherry, allowing the pan to deglaze. Add the rice and allow it to toast and soak in the flavors of the pan. Add about 4 cups of the hot broth to the pan. Add the thyme and bay leaf. Cover the braiser and place it in the oven to bake until the rice is almost cooked, 1 hour to 1 hour and 15 minutes.

Meanwhile, in a small bowl, mix together the coriander, salt and pepper. Brush the chicken with the olive oil, then dust all over with the seasoning. Set aside.

Fluff the rice with a fork and check on doneness. It should still have some chew with some grains just starting to pop open. Stir in the cranberries. Add the remaining hot broth to keep the dish brothy. Add the chicken breasts to the braiser, laying them at an angle so that most of the chicken is submerged in the rice. Shingle the lemon slices in between the chicken breasts. Cover and bake for 20 to 25 minutes. Uncover and continue to cook until the chicken registers an internal temperature of 165 degrees F, about another 10 minutes. Top with the parsley or thyme before serving.

Wild Rice Salad

long-grain wild rice (6 ounces)

Kosher salt

navel oranges

orange juice

raspberry vinegar

green grapes,

pecans, toasted

black pepper

Place the wild rice in a medium pot with 4 cups of water and 2 teaspoons of salt and bring to a boil. Simmer uncovered for 50 to 60 minutes, until the rice is very tender. Drain well and place the rice back in the pot. Cover and allow to steam for 10 minutes.

While the rice is still warm, place it in a mixing bowl. Peel the oranges with a sharp knife, removing all the white pith. Cut between the membranes and add the orange sections to the bowl with the rice. Add the olive oil, orange juice, raspberry vinegar, grapes, pecans, cranberries, scallions, 1/2 teaspoon of salt, and the pepper. Allow to sit for 30 minutes for the flavors to blend. Taste for seasonings and serve at room temperature.

Absolutely delicious salad as written and also great with chicken added.  

I made this for a large family gathering/ fish fry yesterday.  It was delicious and a perfect dish for this occasion.  The blend of flavors is an unexpected, delicious surprise.  I will definitely make this again.  

This needed something like bacon or more spices.  Did not care for this! <br />

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Smoked Turkey with Wild Rice

smoked turkey

chicken base

liquid smoke

red peppers

celery

carrots

onions

butter

all-purpose flour

white pepper

half-and-half

For the stock: Remove the skin from the turkey. Remove the meat from the bones, cut the meat into a medium dice and reserve for later use. Place the bones in a large stock pot. Add 3 gallons water, the chicken base and liquid smoke. Simmer for 4 hours then strain through cheesecloth. Cool and then skim off the fat from the top of the liquid.

For the soup: Roast the red peppers. Place the peppers under the broiler until the skins become charred. Then place the peppers in a container and cover with a lid. Sweat the peppers until the skin peels off easily. Remove the skin and seeds. Dice the peppers, celery, carrots and onions. Set aside.

Cook the wild rice in 8 cups water for approximately 1 hour.

To assemble, melt the butter in large pot. Add the diced carrots, celery and onions. Cook for 5 minutes. Add the flour and cook another 5 minutes. Add the 3 gallons of turkey stock and simmer about 15 minutes. Place in a blender and puree the vegetables. Put the puree back into the pot and add the diced turkey, roasted peppers and rice. Stir in the half-and-half.

I make this every year with leftover thanksgiving turkey. Fabulous recipe! It makes a lot but we end up giving a lot to family and friends.

Amazing recipe I've probably made this soup 10 times since I saw it on triple D. At this point I don't even use the recipe I just wing it but everyone who tries it is blown away. I don't always use turkey most of the time I use chicken and I usually make my bone broth the day before in my instapot. Try this recipe you won't be disappointed.

LOVE THIS SOUP!! I did not cut the servings down at all. I think it is best that way. Just freeze a bunch of it. It makes A LOT!! Make sure you have a BIG pot if you are making the full recipe. I did a few things different. #1 I roasted my turkey, not smoked it. (I don't like a smokey taste). #2 I suggest about an 18lb bird at least. The size of the bird will determine the amount of meat you will have in your soup. If you like a lot of meat, like I do, then go for a big bird. #3 I only used about 2 oz of liquid smoke while making the stock, (again b/c I don't like smoke flavor, but a little adds depth). #4 I do not like chunks of peppers, so I put the peppers in before I blended it. This also gave it a nice color too. #5 I doubled the rice. 1lb of rice is just not enough. I also used a wild rice mix instead of just all wild rice. My family LOVES this recipe and I will make it all the time! Thanks!

Very good turkey soup! Will definitely be making this again. (Not sure we can wait until next Thanksgiving though). I cut the recipe to 1/3, but otherwise followed it as written. We'll be eating soup all week. 

Also reduced the servings. Okay, but not a favorite. Will not make this again.

Very Tasty, we cut the recipe down to a 6qt stock pot size and the whole family enjoyed it. This will become an after Thanksgiving Classic!!!

https://www.foodnetwork.com/apps/api/playback?path=/etc/sni-asset/food/videos/0/02/022/0226/0226368

This Smoked Turkey Wild Rice Soup is an award winner you can make at home.

Smoked Turkey Wild Rice Soup

Chestnut and Wild Rice Pilaf

natural wild rice

salt

basmati rice

salted butter

celery (from 5 stalks)

onion

thyme

salted pistachios, crushed

chestnuts, roasted, peeled and roughly chopped

Put the wild rice in a fine-mesh sieve and rinse it under cold running water, swishing the rice with your hands until the water runs clear. Transfer the rice to a medium bowl and add water to cover. Pour off any black bits or floating kernels, and then pour the rice back into the sieve to drain.

Cook the rices separately: Combine the wild rice with 1/4 teaspoon salt and 1 cup water in a small saucepan. Bring to a simmer, cover tightly, reduce the heat to low and steam until the rice is tender and curling into a C shape, 20 to 25 minutes.

At the same time, combine the basmati rice, 1/2 teaspoon salt and 1 3/4 cups water in another small saucepan. Bring to a simmer, cover tightly, reduce the heat to low, and steam until the rice is tender, 25 minutes.

Combine the rices in a large bowl and cover tightly.

Cook the vegetable base: Heat the butter in a large skillet over medium heat. Add the celery and onion and cook, stirring often, until the vegetables are limp but still bright, about 10 minutes. Add the garlic and thyme, and cook for 5 minutes.

Pour the vegetables over the rice, scraping the pan for the juices, and stir to combine. Add the pistachios, chestnuts and parsley and mix thoroughly. Serve hot.

I made for Thanksgiving but it’s simple enough to make on a weeknight and lovely accompaniment to any roast poultry.  I didn’t have Chestnuts.  I added roasted salted pistachios instead and it was the flavor bomb this dish needed.  Really it was so lovely and sophisticated.  Felt like a fine dining restaurant dish.  Highly recommend this one.

I made this recipe and we all loved it. I added pine nuts and slivered almonds. With the other nuts.

This recipe, which I followed closely lacked any flavor.  No flavored stock, cooking time for wild rice was too short, very disappointing.  Follow your gut, use chicken or beef stock to cook the rices in and add chopped green onion before serving.<br /> 

Made this for Xmas Eve and it was awesome! It's worth it to roast and use Chestnuts (I just googled how to roast them and it was easy and didn't take that long - and they sell chestnuts at the grocery store around the holidays - at least here in the suburbs of Philadelphia). I thought chestnuts would be bitter for some reason (I can't recall ever actually having them), but they were mild and slightly sweet and a softer texture than a typical nut. I think that texture was part of what made this dish so good. The only modification I made is that I used all wild black rice because I have a 9.5 month old crawling around and I was trying to make life easier for myself--I use the Simply Balanced microwaveable wild rice packets - there's no added salt or any other ingredient and they're ready in 90 seconds. Perfect! That also saved me from using a bunch of stock. I made this with Ina Garten's prime rib roast and Ina's sautéed wild mushrooms, which paired amazingly well with this dish (and my husband hates mushrooms so he was free to avoid them if he wanted since they weren't mixed in with the rice). I also made her balsamic roasted Brussels sprouts with pancetta (which my husband loved), but all together, I thought it was too rich. Next time, I'll make a brighter crisper green veggie to go with the meal instead of the sprouts.

This is so simple, yet so complex. Love the earthy flavors and hearty texture. My favorite rice dish!

Made this for Christmas Eve dinner to serve with Beef Bourguignon.  Was delicious...received lots of compliments. Couldn’t find chestnuts to roast, so I substituted water chestnuts, was still good! Will make it again this week for another dinner party to serve with Rack of Lamb. Pistachios are a nice touch.

<br />Lovely side dish.  Used almonds and pistachios.  Buttery and toothsome and wonderful at room temp. Great show and so picturesque.

I have made this several times and love it. The only thing is that I don't really care for chestnuts so I used slivered almonds. Awesome dish.

This is a very good pilaf, maybe my new favorite. I made it exactly as written except for the chestnuts which are not available to me right now. I paired it with a spring salad and roasted chicken thighs. My family ate every bite and I'm looking forward to having it again soon.

Someone asked 'who has chestnuts?', I DO!  You can buy them in supermarkets in packets and online, ready to eat!  They are soooo good, and love to use them any way I can. Snowing here today, what else is new this winter?!  A good wintry side dish even though it's supposed to be spring. :)

delish!!! didn't have chestnuts (who does?) I used toasted pecans instead, We loved this dish with a roast chicken!!!! Thanks Amy!

https://www.foodnetwork.com/apps/api/playback?path=/etc/sni-asset/food/videos/0/02/022/0220/0220479

Chestnut and Wild Rice Pilaf is great as a side or a stuffing for turkey.

This is a nod to the first hotdish Molly ever had that her mother-in-law, Roxanne, made. It's a balance of creamy and fresh, filled with savory sausage and loads of earthy kale…and the chewy star…wild rice!

Beauty of Molly Yeh's Sausage + Wild Rice Hotdish, as seen on Girl Meets Farm Season 14

Sausage and Wild Rice Hotdish

(180 grams) wild rice, rinsed well

kosher salt, divided

extra-virgin olive oil, divided, plus more as needed

kale

(16 grams) all-purpose flour

(360 grams) heavy cream

(240 grams) low-sodium chicken stock

nutmeg

(113 grams) fontina cheese, shredded (about 1 cup)

(40 grams) grated Parmesan

lemon juice

salt and black pepper

For the hotdish: Into a medium saucepan, add the rice and cover with 2 1/2 cups of water. Add the bay leaf and 1/2 teaspoon salt. Bring to a boil over medium-high heat. Reduce to a simmer and cook over low heat, covered, until the rice is cooked through but still has a little bite, 30 to 35 minutes. Drain off excess water, discard the bay leaf and set aside.

Heat a large skillet over medium heat and add the sausage. Using a wooden spoon, break up the sausage into smaller pieces and cook until browned, 3 to 4 minutes. Add the leeks to the skillet and cook until just softened, 2 to 3 minutes. Add 1 tablespoon of olive oil if the pan is dry. Add the kale (or as much as will fit) and toss to coat in the oil. Season with 1/2 teaspoon of salt. Allow the kale to cook down enough to add the remaining kale and continue to cook until wilted but still bright green, 4 to 5 minutes. Remove the sausage mixture to a large bowl.

Add the butter into the pan to melt. Add the flour and stir to make a paste. Cook for 1 minute, then gradually whisk in the cream, whisking to thicken before adding more. Gradually add the chicken stock and season with nutmeg and the remaining 1/2 teaspoon salt. Bring to a gentle boil to thicken, about 1 minute. Stir in the wild rice and kale-sausage mixture. Sprinkle the fontina and Parmesan cheeses evenly over top. Mix the cracker crumbs with the remaining 1 tablespoon of oil and sprinkle all over the cheese to cover.

Bake in the oven until nicely browned and bubbly around the edges, 18 to 20 minutes. (Note: depending on the variety of wild rice, you may need to cook longer.) Set aside to cool slightly for 10 minutes.

For the arugula salad: In a medium mixing bowl, whisk together the olive oil, lemon juice, salt and pepper. Add the arugula and toss in the dressing until coated.

Garnish the hotdish with a sprinkling of fresh parsley and serve with a simple arugula salad on the side. Leftover gratin will keep in a covered container in the fridge for up to 3 days.

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Top 7 wild rice recipes recipes from across the web

The most viewed wild rice recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Wild Rice with Mushrooms

Stuffed Peppers

Chicken, Mushroom and Wild Rice Cas...

Wild Rice Salad

Smoked Turkey with Wild Rice

Chestnut and Wild Rice Pilaf

Sausage and Wild Rice Hotdish

The most viewed wild rice recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine