270 wild rice recipes

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.

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

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

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.

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.

Chil-Beer Brisket of Beef Over Wild Rice Amad recipe

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

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.

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.

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.

Caribou strips browned with mushrooms and onions, simmered in a Worcestershire-spiked sour cream gravy. Serve over egg noodles or rice for a wild game comfort classic.