270 wild rice recipes

Mixed grain mushroom casserole with wild rice, pearl barley, and brown rice baked in herb-seasoned vegetable broth with sauteed mushrooms and thyme.

Pressure cooker Hoppin' John with brown basmati rice, wild rice, black-eyed peas, collard and mustard greens, and stewed tomatoes. A hearty Southern one-pot classic.

Why Be Normal Burger mixes ground turkey with wild rice, whole cranberry sauce, and cooking wine for a Thanksgiving-inspired grilled burger. Anything but ordinary.

Oven-baked five grain pilaf with barley, wheat berries, millet, wild rice, and brown rice, studded with mushrooms, orange-soaked currants, and toasted almonds.

Braised Pork, served with bunya nut, Australian rice grass and dusted with Lemon Myrtle.

Treat your guests with this scrumptious chicken dish that everyone will love!

Green rice made with wild rice and brown rice cooked in chicken broth, then tossed with sauteed green pepper, scallions, parsley, and garlic. All done in the microwave for a hands-off side dish.

Glazed Cornish hens roasted with an apple jelly and cinnamon glaze, served with wild rice tossed with red grapes, celery, and cashews. An elegant dinner that's easier than it looks.

Chili-beer brisket braised low and slow in chili sauce and beer for 3 hours. A tender, sliceable beef brisket served with its own rich cooking liquid over wild rice almondine.

Nero Wolfe's roast quail Veronique stuffed with wild rice, served on ham-topped butter-fried toast with a white wine, veal bouillon, and green grape pan sauce.

Quick roasted chicken wraps with wild rice, creamy ranch dressing, and crisp lettuce rolled in flour tortillas. No cooking required, ready in 15 minutes, makes 12 wraps for easy meal prep.

A juicy tender saucy baked chicken main dish. The wild rice gives it a sophisticated feel.

Double rice stuffing for a 12-pound turkey with long grain and wild rice blend, sautéed celery and onion, and briny pimento-stuffed green olives. A bread-free Thanksgiving stuffing alternative.

Chicken Spectacular is the classic Southern potluck casserole. Wild rice, cream of celery soup, green beans, water chestnuts, and cheddar bake into a crowd-sized dish that feeds 12 with barely any prep.

Oysters and bacon soubise with pan-fried oysters and chopped bacon served over fettuccine or wild rice, topped with a Chablis-tarragon cream sauce thickened with arrowroot.

Roasted pheasant a l'orange with orange slices tucked under the skin and a caramelized red wine vinegar sauce. An elegant holiday-worthy bird served over wild rice.