297 wild recipes

Smoked acorn squash and wild rice bisque blends fire-kissed squash, sage, thyme, and chili flakes into a velvety bowl, finished with chewy wild rice and a squeeze of lemon for brightness.

Cream of chicken soup with wild rice made from scratch: homemade broth from a poached chicken, nutty wild rice, mushrooms, and a velvety roux finished with a splash of white wine. Northwoods comfort in a bowl.

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.

Perfect for Thanksgiving, roasted turkey with a savory wild rice stuffing.

Thick, cheesy wild rice and potato soup loaded with crispy bacon and melted American cheese. A Midwestern comfort soup that's hearty enough to be the whole meal.

Italian wild mushroom topping with dried porcini, fresh portobello, tomatoes, rosemary, sage, and garlic marinated 24 hours in olive oil and lemon. Use on bruschetta or pasta.

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.

Cajun wild duck and andouille sauce piquant simmered low and slow in a dark roux with tomato sauce, white wine, and hot pepper. Louisiana bayou cooking at its boldest.

Creamy chicken wild rice soup made from scratch with homemade broth, earthy mushrooms, and fresh thyme. A lighter take on the Midwestern classic with sour cream stirred in for velvety richness.

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.

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

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.

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

Wild duck breasts draped in bacon and braised in spiced wine with mushrooms, onions, and herbs. Warm cinnamon, cardamom, and clove notes make this a hunter's table showpiece.

Stuffed butternut squash filled with wild rice, torn whole wheat bread, red onion, sage, thyme, and fresh orange juice. A hearty vegetarian main dish.

Roast pheasant with ramps and wild mushrooms: tender pheasant roasted atop wild ramps, finished with sauteed mushrooms and thyme in a white wine pan sauce. A foraged spring feast straight from the Appalachian woods.