62 wild rice recipes

Cornish game hens stuffed with wild rice, mushrooms, and slivered almonds, brushed with apricot brandy and roasted golden. An elegant holiday-worthy dinner that feeds eight.

Hearty veal and wild rice casserole baked with mushrooms, sour cream, sherry, and a Romano cheese crust. A crowd-feeding retro comfort dish that serves 8 hungry people.

Savory wild rice dinner muffins with Parmesan, Italian seasoning, and garlic. A quick bread side dish that pairs with soups, stews, and roasted meats.

Buttery wild rice layered with sauteed oysters and smothered in a creamy mushroom sauce spiked with hot sauce. A Southern casserole that steals the spotlight at any holiday table.

Roast duckling glazed with apricot basting sauce, served with wild rice studded with toasted pine nuts, chopped pears, and currants. An elegant holiday centerpiece.

Wild rice simmered with soy and Worcestershire sauce, then tossed with mushrooms, onions, and green pepper sautéed in ghee. A nutty, savory vegetarian side with earthy depth.

Venison and wild rice stew inspired by Plains Tribes cooking. Slow-simmered shoulder with onions until fork-tender, then finished with wild rice. Just six ingredients.

Sauteed chicken breast in a brandy-laced mushroom cream sauce, served over wild rice. A bistro-style dinner from the pantry, ready in under an hour.

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.

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.

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.

Chil-Beer Brisket of Beef Over Wild Rice Amad recipe

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.

Panfried quail browns the little birds in butter with thyme and ham, then deglazes the pan with fresh white grape juice. A classic French country preparation for game lovers.

Walnut-sized venison meatballs browned and simmered, then smothered in a sour cream and dill sauce with a dusting of paprika. Serve over egg noodles or rice for a 30-minute dinner.

Sauterne-marinated venison chops layered with green pepper rings stuffed with rice, onion, and fresh tomato, then oven-steamed in chunky tomatoes and Angostura bitters until tender.