270 wild rice recipes

This hearty and scrumptious dish is so easy to make, it doesn't take long to read the entire recipe!

Rich turkey soup simmered for hours with wild rice, fresh herbs, and vegetables. Turn your Thanksgiving turkey carcass into 12 servings of deeply flavorful homemade stock.

A colorful vegetarian casserole that is perfect for dinner outside in the summer heat.

Beer-braised beef brisket coated in chili sauce and slow roasted until fork-tender, served over wild rice almondine with the rich pan juices spooned on top.

Instead of stuffing a turkey or a chicken, why not try this succulent dish that will have your family sending compliments to the chef.

Chicken breast baked with wild rice, pearl onions, celery, and tarragon in white wine and chicken broth. A refined one-dish dinner that practically cooks itself.

Wild rice and black-eyed pea salad with yellow bell pepper, jicama, zucchini, and cherry tomatoes in a lemon-Dijon vinaigrette with rosemary. No oil, no cooking required.

A zucchini quiche but the crust is made with a crunchy wild rice. It's a satisfying counterpoint to the creamy French custard filling.

Chil-Beer Brisket of Beef Over Wild Rice Amad recipe

Hidatsa stuffed sugar pumpkin: a Plains Native American dish with ground bison or venison, wild rice, and sage filling baked inside a whole sugar pumpkin until tender. Harvest feast main course.

Turkey leftover soup is a creamy post-Thanksgiving bisque with wild and white rice, scallions, crumbled bacon, cubed turkey, and a splash of sherry. The Friday lunch that makes Thursday's bird worth it.

Acorn squash soup roasts squash and garlic until caramelized, then purées with vegetable stock and a kick of cayenne and Tabasco. Vegan, low-fat, and finished with cooked wild rice for a hearty, healthy bowl.

Cornish hens roasted over a toasted long-grain rice stuffing studded with pecans, raisins and orange juice. An elegant holiday-worthy dinner with juicy birds and aromatic fruit-and-nut rice.

Roasted pheasant Normandy style, braised in dry sherry and filled with sour cream before a final high-heat browning. Serve with wild rice and mushrooms.

Braised game birds browned in olive oil, then slow-baked with wildfowl stock, honey, rosemary, and yogurt into a rich pan sauce. Served over wild rice.

Overnight-marinated caribou steak strips stir-fried with garlic, green peppers, and water chestnuts in a soy-sherry glaze. Served over steamed rice.