302 wild recipes

Leeks, wild mushrooms, and green beans sautéed in sherry with a bright finish of orange zest and apple cider vinegar. A low-fat, 20-minute side dish with surprising depth.

A succulent dish made with artichoke hearts and wild mushrooms that is perfect for a family dinner.

Pan-seared rib-eye steaks topped with a wild mushroom ragout in port wine, beef broth, cream, and fresh tarragon. Steakhouse quality from two skillets in 40 minutes.

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.

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.

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.

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.

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

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.

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

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.

Roasted acorn squash soup with garlic, wild rice, and a kick of cayenne. A cozy single-serving bowl that's vegan-friendly and loaded with warm spice.

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