270 wild rice recipes

Whole roast duck stuffed with a sweet apple, raisin, and cashew dressing, topped with bacon strips for extra richness. Serve alongside wild rice for a cozy fall dinner.

Pan-seared caribou cube steaks topped with bacon-studded rice and mushroom stuffing, simmered in savory mushroom gravy. A hearty wild game dinner for hungry folks.

Quick beef and wild rice skillet with sirloin, corn, stewed tomatoes, and scallions. A fast one-pan weeknight dinner with bold Southwestern flavor and minimal cleanup.

Beef sirloin kabobs with tri-color bell peppers and mushrooms in a honey-Dijon-lemon marinade. Broiled or grilled skewers with oregano, served over wild rice.

Herb-seasoned chicken breasts marinated in white wine vinegar and fresh orange juice, then broiled until juicy. Served over wild rice drizzled with the savory pan drippings.

Rich South Texas duck gumbo with a dark roux, okra, tomatoes, and Cajun seasonings served over rice. A slow-simmered hunter's gumbo built for wild mallard duck.

No-bake chocolate pizza with white and semi-sweet chocolate, peanuts, marshmallows, crisp rice cereal, coconut, and candied cherries. A fun party treat kids go wild for.

Rich wild duck gumbo built on a dark roux with smoked sausage, the holy trinity, stewed tomatoes, and cayenne heat. Ladle it over rice for a true Louisiana supper.

Beef brisket slow-cooked in the crockpot with chili sauce and beer until meltingly tender. Slice it thin, spoon the cooking liquid over the top, and serve with wild rice.

French-style braised duck with olives, bacon, red wine, and Dijon mustard. A rustic country braise where the duck simmers low and slow until fork-tender, served over wild rice.

Cubed venison or elk in a sweet pineapple-almond sauce, served over rice or chow mein noodles. A retro wild game stir-fry ready in 30 minutes using leftover cooked meat.

Braised rabbit with prunes in a rich beef and chicken broth, pan-fried in butter until fall-off-the-bone tender. A classic French-inspired one-pot dish served over wild rice.

Wild rabbit gumbo slow-cooked in a dark roux with the holy trinity, finished with plump oysters and a hit of hot sauce. Served over rice with file, this is deep Louisiana soul food.

Beef and Italian sausage chili with a tablespoon of instant coffee for depth, two kinds of beans (kidney and refried), and a Monterey Jack topping. Captain's recipe.

Quick, easy, and refreshingly delicious. I used Roma tomatoes, cored and finely chopped them. Used freshly seeded jalapeno peppers only. You don't need the store-bought usually over-salted salsa. This homemade version tastes great and much better for you :)

Lots of great flavours in these twice baked potatoes. Really enjoyed the taste of this flavour combination. The black olives and green chills added more depth, and the cream and cheese enhanced the overall texture and flavour. I might add a bit sun-dried tomatoes next time to give it a Mediterranean take-on.