My Easy Delicious Wild Rice Recipes will have you cooking up a storm this year and clamoring for all the wild rice! This versatile seed is often mistaken for a grain, but it is not a grain at all and is naturally gluten-free.
Easy Wild Rice Recipes
We love wild rice in this house! It is a delicious and versatile starch that can be used in so many different ways. Check out some of my favorites below!
Beef and Wild Rice Stuffed Zucchini
Recipe by Or Whatever You Do
I love making this when the zucchini are abundant and a little bit too big for the other uses. It is full of flavor and an easy way to get more vegetables into your family.
Beef & Wild Rice Stuffed Zucchini
These delicious zucchini boats are filled with ground beef, wild rice, and orzo and then topped with cheese! I love this dish!
Ingredients
- 1 pound lean ground beef
- 1 medium onion, diced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon garlic salt
- 1/4 teaspoon onion powder
- 1/2 cup wild rice
- 1/2 cup orzo
- 1 cup heavy cream
- 3 cups shredded cheddar cheese, divided
- 2 large zucchini, hollowed out
- sprinkling salt and pepper
- *optional - fruit and nut mix with pecans and cranberries
Instructions
- Brown ground beef with onions, salt, pepper, garlic salt, and onion powder over medium heat in a large skillet. While the beef is browning, prepare the wild rice by boiling in 2 cups water according to package direction. Also cook the orzo until al dente. Drain both well, and rinse the wild rice well.
- Preheat oven to 325.
- Mix together the rice, orzo, and beef/onion until well distributed. Add in the cream and 2 cups cheddar cheese (reserving the last cup) and stir well. (Optional: add in nuts/cranberry mixture at this time)
- Hollow out 2 large zucchinis, sprinkle with liberal amounts of salt and pepper, and stuff with ground beef mixture. Top with remaining cheese, and bake for 30-40 minutes.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 661Total Fat: 47gSaturated Fat: 24gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 169mgSodium: 733mgCarbohydrates: 22gFiber: 2gSugar: 7gProtein: 40g
Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!
Wild Rice Hotdish Soup
Recipe by Or Whatever You Do
This soup is one of my favorite fall and winter meals! All the flavors of classic wild rice casserole, but in soup form. Made with ground beef, lots of wild rice, onions, and celery. Wild Rice Casserole Soup is hearty and delicious and a must try!
Wild Rice Hotdish Soup
Wild Rice Hotdish Soup is a warm, comforting bowl of rich, delicious beef broth, onions, celery, ground beef, and tender wild rice. It is your favorite casserole, in soup form and minus all of the "Cream Of" additives.
Ingredients
Meat Mixture
- 1 cup diced onion
- 1/2 cup diced celery
- 1.5 pounds lean ground beef
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic salt
- 1/2 teaspoon oregano
- 1/4 teaspoon ground black pepper
Soup
- 4 cups water
- 1 packet dry Au Jus mix, {can sub beef bouillon if you prefer}
- 3 cups cooked wild rice
- 1/2 cup cream
Roux
- 5 tablespoons butter, {salted}
- 4 tablespoons flour
Instructions
- Place the ground beef, celery, onions, and the seasonings into a large skillet. Cook the over medium to medium-high heat until fully browned. Drain off any excess fat.
- Place the meat into a medium stock pot along with the water, au jus mix, and wild rice. Simmer for 10 minutes over medium heat.
- While the soup is simmering, melt the butter in a small skillet and whisk in the flour to make a roux. Continue cooking over low heat, whisking frequently, until the roux is browned.
- With the soup simmering, stir in the roux and cook until slightly thickened. Should be the consistency of a thinner gravy at this point.
- Remove from heat and stir in the cream. Serve immediately with warm crusty bread and a fresh green salad.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 692Total Fat: 39gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 178mgSodium: 828mgCarbohydrates: 38gFiber: 3gSugar: 5gProtein: 47g
Nutrition data provided here is only an estimate.
Creamy Chicken and Wild Rice Casserole
Recipe by Or Whatever You Do
Homemade chicken and wild rice casserole is covered in a delicious sauce and packed with vegetables. No cream-of-anything soups can be found here either!
Traeger Creamy Chicken and Wild Rice Casserole
Our made-from-scratch creamy chicken and wild rice casserole is perfect for a hearty meal full of delicious vegetables, tender chicken, and hearty wild rice. Don't forget the cheese! We have lots of that too.
Ingredients
Chicken
- 3 large chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon poultry seasoning
Homemade Cream Sauce
- 1/2 cup butter, salted
- 1/2 medium onion, diced
- 1 tablespoon garlic, minced
- 1/2 cup all-purpose flour
- 1/2 cup dry white wine
- 3 cups chicken broth
- 1/2 cup heavy cream
- 1/2 teaspoon dry mustard
- 1/2 teaspoon parsley
- 1/2 teaspoon poultry seasoning
- 1 cup carrots, sliced
All the rest
- 3 cups cooked cooked basmati or jasmine rice
- 2 cups broccoli florets
- 2 cups sharp cheddar cheese, shredded
- 2 cups Colby jack cheese, shredded
Instructions
- Preheat your smoker to 325°F.
- Season the chicken breasts with your salt, pepper, and poultry seasoning.
- Grill directly on the grill grates until the internal temperature reaches 160°F. When cooked, rest for 10 minutes before cutting into bite-sized chunks.
- While the chicken is cooking, prepare the sauce.
- In a medium pan over medium heat, melt butter and saute onion until translucent. Add garlic and cook for 1 minute. Whisk in flour until no lumps remain, and cook over low heat for 2-3 minutes, stirring frequently.
- Slowly add in wine and chicken broth, whisking to combine. Add in dry mustard, parsley, and poultry seasonings. Cook until thickened, add in the carrots, and let simmer for 10 minutes.
- Remove from heat and slowly stir in cream, and then set aside.
- Assemble the casserole by preparing a 9x13 high-sided baking pan with cooking spray and then layering in the chicken, broccoli, and rice. Give it a stir so everything is evenly distributed. Cover with the cheese. Pour the hot sauce over the top of everything.
- Put the pan in the Traeger at 325°F for 30-40 minutes, or until mixture is bubbly and heated through. Cover with tin foil if the top starts to brown too much.
- Remove and let cool for 5-10 minutes before serving.
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 633Total Fat: 38gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 144mgSodium: 1138mgCarbohydrates: 36gFiber: 3gSugar: 3gProtein: 33g
Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!
Instant Pot Wild Rice
Recipe by Or Whatever You Do
Cooking wild rice in the Instant Pot is the easiest way that I’ve found to cook this versatile seed. Make extra and freeze the excess in single-serving portions so you can add wild rice to any meal easily.
Instant Pot Wild Rice
Easy, delicious wild rice cooked in the Instant Pot! Set it and forget it for perfect rice, every time.
Ingredients
- 1 cup wild rice, {fancy grade. NOT quick cooking, par cooked, or the cracked stuff.}
- 4 cups chicken stock or broth
Instructions
- Place wild rice and stock into the Instant Pot. Close the lid and set to Manual, high pressure, for 15 minutes.
- NPR (natural pressure release) for 10 minutes, and then vent remaining steam.
- Open and serve! If there is a bit of extra water, THIS IS NORMAL. Just drain it. Keep to add to soups, stews, breads, pancakes, or to make into a hotdish or casserole.
Notes
Don't use "cracked" wild rice in this, or anything that is "quick cooked" or "par cooked". I haven't tested with those kinds of rice.
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Nutrition Information:
Amount Per Serving: Calories: 103Sodium: 628mgCarbohydrates: 21gFiber: 1gSugar: 1gProtein: 3g
Corn and Potato Chowder with Wild Rice
Recipe by Or Whatever You Do
Corn and Potato Chowder gets some added flavor and texture with the addition of wild rice to the mix! Serve this with a Greek Salad and you’ve got a delicious meal!
Corn and Potato Chowder with Wild Rice
Corn & Potato Chowder with Wild Rice is a hearty comfort food that will fill you up and keep you warm. Full of hearty vegetables and wild rice, this is the perfect fall or winter soup.
Ingredients
- 1/2 cup salted butter
- 1/3 cup all-purpose flour
- 2 quarts chicken or vegetable stock
- 1/4 cup chopped onion
- 1/4 cup chopped celery
- 1 pound baby red or yellow potatoes, {washed}
- 2 cups fresh corn
- 2 cups par-cooked wild rice
- 1 cup half-and-half
Instructions
- Combine the butter and flour in a small non-stick skillet. Whisk together, and cook over medium-low heat, whisking frequently, until the roux is golden brown.
- Stir in the broth, onion, celery, potatoes, corn, and wild rice. Simmer, stirring frequently, for 30 minutes.
- Add the half-and-half and cook an additional 10 minutes over medium-low heat. Serve hot.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 590Total Fat: 33gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 168mgSodium: 301mgCarbohydrates: 35gFiber: 3gSugar: 5gProtein: 38g
Nutrition data provided here is only an estimate.
Instant Pot Wild Rice and Mushroom Dressing
recipe by Or Whatever You Do
Instant Pot dressing that is full of celery, onion, and wild rice! A unique take on a classic recipe, and made in your electric pressure cooker.
Instant Pot Wild Rice and Mushroom Dressing
This quick instant pot pressure cooker wild rice and mushroom dressing is a perfect side for Thanksgiving! Free up that oven space without sacrificing flavor.
Ingredients
- 1 13-ounce bag dry stuffing croutons, unseasoned
- 1/2 stick butter
- 1 medium yellow onion, finely diced
- 2 cups chopped celery, about 3-4 stalks
- 2 cups sliced mushrooms, chanterelles or criminis are amazing!
- 2 cups cooked wild rice
- 2 teaspoons poultry seasoning
- 1 teaspoon ground sage
- 1/2 teaspoon salt
- 3 cups chicken broth, hot
Instructions
- Melt the butter in a large saute pan over medium heat, add the onions and celery, and saute for 3-4 minutes. Add in the mushrooms, and cook an additional 4-5 minutes, stirring frequently.
- Pour the onion mixture into a large bowl along with the dried croutons, seasonings, wild rice, and chicken broth. Stir until well distributed. The stuffing should be fairly wet. Depending on the brand of stuffing croutons you buy, you may need a little more liquid or a little less.
- Put 1/2 cup of water into the bottom of your 8 quart Instant Pot, and place the metal trivet inside. Spray two 8" cake pans with cooking spray.
- Place the stuffing into two 8" cake pans, and cover both tightly with foil. To stack the cake pans, place trimmed kabob skewers on top of the bottom pan, and carefully lower the other covered round into the Instant Pot.
- Place the Instant Pot in manual mode, and set the timer to 8 minutes on high pressure.
- Quick release the steam from the pot after the timer goes off, and carefully remove the pans. Remove the foil and serve immediately. If you like the bit of crunchy top on the dressing, place a preheated oven for 10 minutes at 375.
Notes
This recipe is made using an 8 quart Instant Pot. If you have a smaller pot, this should still work, but you'll need slightly smaller pans and probably have some extra mix.
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 220Total Fat: 12gSaturated Fat: 5gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 17mgSodium: 801mgCarbohydrates: 24gFiber: 3gSugar: 4gProtein: 5g
Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!
Chicken Mushroom Wild Rice Skillet
recipe by Or Whatever You Do
Tender chicken is served with wild rice, orzo, and a wine-based sauce and covered in parmesan cheese.
Chicken Mushroom Wild Rice Skillet
This easy skillet dinner features tender chicken breast, fresh asparagus, and delicious wild rice!
Ingredients
- 2 large chicken breasts, cut into chunks
- salt and pepper to taste
- 4 tablespoons butter
- 1/2 cup chopped onion
- 3 cups sliced mushrooms
- 1/4 teaspoon thyme
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic salt
- 1/8 teaspoon white pepper
- 1/2 cup cooking sherry
- 2.5 cups water
- 1 tablespoon chicken better than bouillon
- 1 cup uncooked wild rice, measure before parboiling, parboiled
- 1 cup orzo, uncooked
- 1 pound asparagus, washed, stemmed, and chopped into pieces
Instructions
- Melt butter in a large nonstick skillet. Season chicken with salt and pepper. Quickly brown in pan, and then remove. Brown mushrooms and onion. Add chicken back into pan, and sprinkle everything with thyme, onion powder, garlic salt, and white pepper.
- Add cooking sherry, water, better than bouillon, parboiled wild rice, and uncooked orzo. Simmer gently over low to medium-low heat, stirring frequently, for 6-8 minutes, or until orzo becomes tender.
- About 3-5 minutes before the orzo is done, add chopped asparagus on top of skillet, cover, and let steam in skillet for remainder of cooking time.
Nutrition Information:
Yield:
4 servingsServing Size:
1Amount Per Serving: Calories: 545Total Fat: 16gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 84mgSodium: 741mgCarbohydrates: 67gFiber: 8gSugar: 8gProtein: 34g
Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!
Mushroom Pork Chops with Wild Rice Pilaf
recipe by Or Whatever You Do
I LOVE these pork chops. The rice cooks with the chops and the whole dish ends up being like a big tub of comfort food in a pan.
Mushroom Pork Chops with Vegetable Wild Rice Pilaf
This easy pork chop bake makes its own side dish. You're going to love the cheesy rice and these tender pork chops!
Ingredients
- 1/2 cup uncooked wild rice
- 4 cups water
- 2 teaspoons chicken bouillon, optional
- 2 cups uncooked basmati rice
- 3 cups water
- 1/2 teaspoon garlic salt
- 1/4 teaspoon onion powder
- 1/2 teaspoon dried parsley
- 1/8 teaspoon salt
- 1 package &W Petite Mixed Vegetables (Corn, Carrots, Green Beans, and Peas)
- 2 cups shredded colby jack cheese
- 8 small to medium-sized pork chops seasoned liberally with salt, pepper, garlic salt, and onion powder
- 2-4 teaspoons canola oil
- 3 cups sliced crimini mushrooms
- 1/2 cup butter
- 1/8 cup flour
- 1 quart chicken stock
- 1/2 cup cream
Instructions
- Place wild rice and 4 cups water in a covered saucepan. Add 2 teaspoons chicken bouillon to the water (optional) for flavor. Simmer over medium heat for 30 - 45 minutes, or until the hulls have cracked open and it is tender but still with bite left in it when tested. Drain well and set aside.
- Place the basmati rice into a rice cooker along with the water, garlic salt, onion powder, parsley, and salt. This is not enough water to fully cook basmati rice. I know this. You want it a bit undercooked so it can finish in the oven with the chops without getting mushy.
- Spray a 9x13 inch nonstick pan with cooking spray, and place the cooked basmati, wild rice, and vegetables inside. Sprinkle the colby jack cheese on top, and set aside.
- Preheat a large nonstick or cast iron skillet and add 2 teaspoons oil. Brown the seasoned pork chops in batches on both sides, and place into the baking dish.
- In the same pan as you cooked the pork chops, place the butter and mushrooms. Cooke over medium to medium-high heat until the mushrooms are lightly browned. Sprinkle the flour on the top and give them a few stirs to combine the flour into the butter. Add the chicken stock and cream, and simmer over low heat for 10 minutes. Pour over the pork chops and bake in a preheated 325 degree oven for 45 minutes, or until the pork is cooked through, the cheese is melted, and everything is hot and bubbly.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 452Total Fat: 32gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 93mgSodium: 840mgCarbohydrates: 24gFiber: 1gSugar: 4gProtein: 18g
Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!
Creamy Chicken Mushroom Wild Rice Soup
recipe by Or Whatever You Do
Creamy Chicken Wild Rice Soup is basically the dish that turned me from a picky eater into NOT a picky eater. The story is a little legendary here in this family, so make sure to pop over to the post to read it! And while you are there take note. You’re going to want to make this, and soon.
Creamy Chicken Mushroom Wild Rice Soup
This hearty and creamy soup is perfect for even the coldest fall or winter day! Full of chicken, wild rice, chicken, mushrooms, sage, and cream, it might be in my top 5 favorites for soup!
Ingredients
- 1 roasted chicken
- enough water to cover the chicken in the stock pot
- 1 medium onion, diced
- 2 stalks celery, chopped
- 4 tablespoons chicken better than bouillon
- 2 tablespoons rubbed sage
- 2 cups wild rice, uncooked and rinsed well
- 3 cups carrots, diced
- 5 cups sliced mushrooms
- 2 sticks butter
- 3/4 cup flour
- 3 cups heavy whipping cream
Instructions
- Remove as much meat as possible from the chicken. Reserve and set aside in the fridge.
- Place water and chicken carcass in a large stock pot over high heat.
- Let simmer for at least 1 hour, but up to 3-4 is best.
- Using a large spoon, break down the bird in the pot after it softens up from simmering.
- When the stock is completed, strain it through a fine mesh strainer and return it to the pan.
- Add additional water if your stock has substantially cooked down. Bring the water level up to almost its original level.
- Add onion, celery, chicken Better Than Bouillon, sage, and wild rice into the pot. Let simmer, stirring frequently, over medium-low heat for 30 minutes.
- While the soup is simmering, melt butter in small saute pan. Add flour and whisk. Let cook, stirring frequently, until light golden brown.
- Slowly add to simmering soup while stirring.
- Add the chicken back into the pot.
- Let simmer for 10 minutes over low heat. Stir frequently.
- Add the heavy cream and stir until combined.
- Serve hot.
Add the carrots and mushrooms to the pot.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 476Total Fat: 40gSaturated Fat: 24gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 123mgSodium: 249mgCarbohydrates: 22gFiber: 4gSugar: 6gProtein: 10g
Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!
Homemade Wild Rice Casserole
recipe by Or Whatever You Do
Wild Rice Hotdish is a THING, in Minnesota you guys. I wasn’t smart enough to like this as a kid, but now that I’m an adult I am ALLLL about it. Also all about making it from scratch. You can too, and turn everyone you love into wild rice fans!
Traeger Wild Rice Hotdish
This homemade wild rice hotdish contains no condensed soup, comes together in about 30 minutes (minus the time on the Traeger) , and is a hearty "stick to your ribs" dish that your whole family will love!
Ingredients
Ground Beef Mixture
- 2 pounds lean ground beef
- 2 stalks celery, diced
- 1 medium onion, chopped
- 1/2 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups beef broth
- 1/8 cup sherry
Cream of Mushroom Mixture
- 6 tablespoons butter, divided
- 1 pound crimini mushrooms, 1/4 pound sliced and 3/4 pound chopped
- 1/3 cup flour
- 2 cups beef stock
- 1 cup cream (or half and half)
- 1/2 teaspoon thyme
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
Roux
- 1/2 cup butter
- 1/3 cup flour
Wild Rice
- 6 cups cooked wild rice OR 2 cups uncooked wild rice
- 3 cups shredded colby jack cheese (optional)
Instructions
- Preheat your Traeger to 350°. If using uncooked wild rice, place 8-10 cups of water in a large pot to boil over high heat with 1 tablespoon salt. Boil the wild rice for 45 minutes and drain well when done. If using cooked wild rice, continue onto step 2.
- In a large skillet, place the ground beef, celery, onion, garlic powder, onion powder, salt, and pepper. Cook over medium-high heat until the ground beef is browned and no pink remains.
- Pour in the beef broth and sherry and let simmer for 5 minutes. Set aside.
- In a medium skillet, melt 2 tablespoons of butter and add in the sliced mushrooms. Brown on both sides and remove from the pan and add to the ground beef mixture, leaving any extra butter behind.
- Add 4 tablespoons of butter and then add all of the chopped mushrooms to the pan. Cook for 10-12 minutes over medium-high heat, until tender and slightly browned and the liquid has released and cooked off.
- Add the beef broth, cream, thyme, salt, and white pepper to the mushroom skillet and reduce heat to low.
- In a small skillet, add the remaining butter and whisk in the flour until there are no more lumps. Let cook over medium heat, stirring constantly, for 2 minutes.
- Whisk the flour and butter roux into the mushroom mixture, and increase heat to medium-low. Whisk and cook until thickened.
- Combine the beef mixture, mushroom mixture, and wild rice.
- Place into a baking dish that's been prepared with cooking spray, and top with the shredded Colby Jack cheese.
- Grill at 350° for 35-45 minutes, covering part way through with non-stick foil if the cheese starts to brown.
Notes
- I rarely keep beef broth in my house, and usually use the Johnny's Au Jus mix in a slightly more diluted state to sub in for it. Works wonders, keeps for ages, and the flavor is amazing!
- This can also be made in the oven if you don't want to fire up your smoker/pellet grill.
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As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 627Total Fat: 39gSaturated Fat: 22gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 151mgSodium: 866mgCarbohydrates: 33gFiber: 3gSugar: 3gProtein: 37g
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