10+ Wild Rice Recipes to Try for Easy and Delicious Meals

Wild rice is a tasty and nutritious grain you can use in tons of dishes. It’s got this unique texture—chewy, a bit crunchy—that just makes meals more fun.

Wild rice recipes are a simple way to add flavor and healthy grains to your diet.

You can enjoy wild rice as a side or mix it with veggies, meats, or even in soups. It fits with all sorts of meals and you can cook it however you like.

Using wild rice brings variety and a nutritional boost to your cooking.

1) Wild Rice Pilaf with Cranberries and Almonds

You’ll get a tasty mix of nutty wild rice, sweet dried cranberries, and crunchy slivered almonds in this pilaf. It’s a simple dish, but it really adds color and flavor.

The rice soaks up savory broth, and the cranberries add just enough tang to keep things interesting. Sautéing onions and garlic first gives a nice base of flavor.

Toasting the almonds separately brings out their richness, so every bite is a little better. This pilaf works great as a side with chicken or turkey.

Ingredients

• 1 cup wild rice
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/2 cup dried cranberries
• 1/3 cup slivered almonds
• 2 1/2 cups low-sodium chicken or vegetable broth
• 1 tablespoon olive oil
• Salt and pepper to taste

Cooking Instructions

1. Heat olive oil in a pan over medium.
2. Add onion and garlic; cook until soft, about 3 minutes.
3. Stir in wild rice and toast for 1-2 minutes.
4. Pour in broth and bring to a boil.
5. Lower heat, cover, and simmer for 40-45 minutes until rice is tender.
6. While rice cooks, toast almonds in a dry pan over medium until golden.
7. Stir cranberries and toasted almonds into cooked rice.
8. Season with salt and pepper. Serve warm.

For a detailed recipe, see Wild Rice with Cranberries & Slivered Almonds.

2) Cheesy Wild Rice and Chicken Soup

This cheesy wild rice and chicken soup is just pure comfort. It’s warm, creamy, and filling.

The cheese blends right in with the tender chicken and nutty wild rice. You can use cooked chicken or throw raw pieces right in to cook with the soup.

Carrots and celery bring a little crunch and color. It’s a simple meal, but it feels special.

Ingredients

• 1 cup wild rice
• 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• 4 cups low-sodium chicken broth
• 1 cup diced carrots
• 1 cup diced celery
• 1 cup chopped onion
• 1½ cups shredded cheese (cheddar’s great)
• Salt and pepper to taste

Cooking Instructions

1. Rinse wild rice and cook it in chicken broth until tender, about 45 minutes.
2. In a large pot, sauté onions, carrots, and celery until soft.
3. Add chicken pieces and cook until they’re not pink.
4. Stir in cooked wild rice.
5. Slowly add shredded cheese, stirring until melted and smooth.
6. Season with salt and pepper.
7. Heat soup gently—don’t let it boil.
8. Serve hot.

3) Slow Cooker Mushroom and Wild Rice Soup

This slow cooker soup makes dinner easy. Just toss in mushrooms, wild rice, carrots, celery, onion, broth, and seasonings.

The slow cooker does all the work, letting flavors blend while the rice turns perfectly tender. Mushrooms add a nice earthy note.

You’ll get several servings out of this, so it’s great for meal prep or cozy nights.

Ingredients

• 1 cup wild rice
• 8 oz mushrooms, sliced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 6 cups vegetable broth
• 1 teaspoon thyme
• Salt and pepper to taste

Cooking Instructions

1. Add all ingredients to the slow cooker.
2. Stir gently to combine.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. Check rice for doneness before serving.

4) Wild Rice Salad with Roasted Butternut Squash and Pomegranate

This wild rice salad is light and healthy. Roasted butternut squash brings sweetness, and pomegranate seeds add tart pops of flavor.

You can toss in nuts like pecans or hazelnuts for crunch. A quick vinaigrette with lemon juice, olive oil, and maple syrup ties it all together.

Make it warm or chilled—either way, it’s easy and meal-prep friendly. You’ll love the fresh mix of textures.

Ingredients

• 1 cup wild rice
• 2 cups butternut squash, cubed
• 1/2 cup pomegranate seeds
• 1/4 cup nuts (pecans or hazelnuts)
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon maple syrup
• Salt and pepper to taste

Cooking Instructions

1. Preheat oven to 400°F (200°C).
2. Toss butternut squash with 1 tablespoon olive oil, salt, and pepper. Roast for 25-30 minutes until tender.
3. Cook wild rice per package instructions; drain and cool a bit.
4. Whisk lemon juice, maple syrup, remaining olive oil, salt, and pepper in a bowl.
5. Combine rice, roasted squash, pomegranate, and nuts in a big bowl.
6. Pour dressing over and toss gently.

5) Wild Rice Stuffed Acorn Squash

Wild rice stuffed acorn squash is cozy and satisfying—just right for chilly days. Start by roasting squash halves until they’re soft and caramelized.

Fill them with a mix of cooked wild rice, sautéed mushrooms, dried cranberries, and nuts. Sweet squash and savory rice make a balanced, filling combo.

You can toss in fresh herbs or cheese if you want to punch up the flavor. This works as a main or a hearty side.

Try it for a warm, nutritious meal that looks beautiful on the table.

Ingredients:

• 2 acorn squash, halved and seeded
• 1 cup wild rice blend
• 2 cups vegetable broth
• 1 cup mushrooms, chopped
• 1/4 cup dried cranberries
• 1/4 cup chopped pecans or walnuts
• 1 tablespoon olive oil
• Salt and pepper to taste
• Optional: fresh herbs (sage, thyme), feta cheese

Cooking Instructions:

1. Preheat oven to 400°F (205°C).
2. Place squash halves cut side down on a baking sheet and roast for 35-40 minutes until tender.
3. Cook wild rice in vegetable broth per package instructions.
4. Heat olive oil in a pan and sauté mushrooms until browned.
5. Mix cooked wild rice, mushrooms, cranberries, nuts, salt, and pepper.
6. Fill squash halves with the rice mixture.
7. Bake another 10-15 minutes.
8. Sprinkle with herbs or cheese if you like.

This recipe’s easy to tweak with your favorite veggies or proteins. For more ideas, check a wild rice stuffed acorn squash recipe.

6) Grilled Peach and Wild Rice Arugula Salad

This salad is super fresh and easy. Grill peaches to bring out their sweetness, then toss with wild rice and peppery arugula.

The dressing has cider vinegar and a touch of maple syrup for tang and sweetness. Add bacon for crunch, or skip it—up to you.

Serve it warm or chilled. It’s a great summer twist on wild rice.

Ingredients

• 1 package (8.8 oz) ready-to-serve wild rice
• 2 medium peaches, quartered
• 6 cups fresh arugula (about 4 oz)
• 6 bacon strips, cooked and crumbled (optional)
• 3 tablespoons cider vinegar
• 2 tablespoons Dijon mustard
• 2 tablespoons canola oil
• 2 tablespoons maple syrup

Cooking Instructions

1. Preheat grill to medium-high (about 400°F / 205°C).
2. Grill peach quarters for 2-3 minutes per side until you see grill marks.
3. Whisk together cider vinegar, Dijon, canola oil, and maple syrup.
4. In a large bowl, combine wild rice, grilled peaches, arugula, and bacon if using.
5. Drizzle dressing over and toss.
6. Serve right away or chill.

Find more details at Clarion County Recipe of the Day.

7) Wild Rice with Curry, Cinnamon, and Sage

You can give wild rice a whole new flavor with curry powder, cinnamon, and sage. These spices add warmth and earthiness.

Start by sautéing diced onions and minced garlic in a bit of broth. Add the spices and stir for a minute to wake up their flavors.

Pour in more broth and the wild rice, then cover and let it cook until the rice is tender. This side dish is easy but feels different from plain rice.

Mix it with veggies for a full meal if you like.

Ingredients

• 1 cup wild rice
• 3 tablespoons vegetable broth
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon curry powder
• 1/2 teaspoon cinnamon
• 1 teaspoon dried sage
• Salt to taste

Cooking Instructions

1. Heat vegetable broth in a pan over medium.
2. Add onion and garlic; sauté for 2-3 minutes.
3. Stir in curry powder, cinnamon, and sage; cook for 1 minute.
4. Add wild rice and 1.5 cups vegetable broth.
5. Cover and simmer on low for 45-50 minutes or until rice is tender.
6. Salt to taste, stir, and serve warm.

For more tips, visit this seasoned wild rice recipe.

8) Harvest Rice Dish with Mushrooms and Dried Cranberries

This harvest rice dish combines wild rice, mushrooms, and dried cranberries for a meal that’s both tasty and wholesome. There’s something about the nutty rice and sweet cranberries with savory mushrooms that just works.

It’s a solid side or a light main dish, especially in autumn or around the holidays. If you want some crunch, toss in slivered almonds.

Simmer everything in chicken or veggie broth so the flavors stay rich and the rice doesn’t dry out. The dish is simple but packs plenty of color and texture.

Ingredients

• 1 cup wild rice
• 1 cup brown rice
• 1 cup mushrooms, sliced
• 1/2 cup dried cranberries
• 1/4 cup slivered almonds
• 3 cups chicken or vegetable broth
• Salt and pepper to taste

Cooking Instructions

1. Rinse the wild and brown rice under cold water.
2. Combine rice and broth in a pot and bring to a boil.
3. Lower the heat, cover, and let it simmer for 40-45 minutes until the rice is tender.
4. While the rice cooks, sauté the mushrooms until they’re soft.
5. Stir mushrooms, cranberries, and almonds into the cooked rice.
6. Season with salt and pepper, then serve warm.

9) Wild Rice Porridge

Wild rice porridge feels like a cozy hug for breakfast. It’s creamy, a bit nutty, and hearty without being too much.

You can toss in dried fruits, nuts, or drizzle maple syrup if you’re craving something sweet. To make it, just cook wild rice slowly in milk or cream until it softens and thickens up.

This recipe comes from Minnesota, and it’s a clever way to use wild rice. You can swap in your favorite toppings, so it’s never boring.

Sometimes you just want something different than oatmeal, and wild rice porridge totally delivers.

Ingredients

• 2 cups cooked wild rice
• 1 1/2 cups heavy cream
• 1/2 cup whole milk
• 1/4 cup dried cranberries or mixed dried berries
• 1/4 cup roasted hazelnuts or nuts
• 2 tbsp pure maple syrup
• Pinch of salt

Cooking Instructions

1. Pour heavy cream, whole milk, and a pinch of salt into a saucepan. Warm it over medium heat.
2. Add the cooked wild rice and give it a good stir. Let it simmer, stirring now and then, for 10-15 minutes until it thickens.
3. Stir in the maple syrup, then take it off the heat.
4. Top with dried berries and roasted nuts.
5. Eat it warm and enjoy.

10) Lemon Rosemary Chicken with Wild Rice Side

Bright lemon and fresh rosemary with juicy chicken—what’s not to love? The flavors are fresh and light, just right for a weeknight dinner.

Wild rice makes a perfect side, adding a nutty bite that works well with the chicken. You can even cook everything in one pan if you’re not in the mood for lots of dishes.

The recipe is straightforward and uses ingredients you probably already have. Lemon gives it a zesty kick, and rosemary adds a warm, herby flavor.

Ingredients

• 4 chicken breasts
• 1 lemon (zested and juiced)
• 2 tbsp fresh rosemary, chopped
• 1 cup wild rice
• 2 cups chicken broth
• 1 tbsp olive oil
• Salt and pepper to taste

Cooking Instructions

1. Sprinkle salt, pepper, lemon zest, and rosemary all over the chicken.

2. Pour some olive oil into a pan and warm it up over medium heat.

3. Toss in the chicken and let it cook for about 5 minutes on each side, just until it turns golden.

4. Take the chicken out for a moment. Add wild rice and chicken broth straight into the pan.

5. Set the chicken right back on top of the rice, then cover everything up.

6. Pop the whole pan into the oven at 350°F (175°C). Let it bake for 40 to 45 minutes, or until the rice softens and the chicken cooks all the way through.