Forget boring side dishes! Wild rice brings a nutty, chewy texture and earthy flavor that transforms any meal from ordinary to extraordinary. Whether you’re hosting a dinner party or just spicing up weeknight dinners, these 27 creative recipes will inspire you to make wild rice the star of your plate. Let’s dive in and discover some delicious new favorites!
Savory Wild Rice Pilaf with Mushrooms and Herbs
Gosh, I first made this pilaf for a cozy autumn potluck last year, and it’s been a staple in my kitchen ever since—it’s hearty, earthy, and just feels like a warm hug on a cool evening. I love how the wild rice adds a nutty chewiness that pairs perfectly with the savory mushrooms and fresh herbs, making it a dish that’s both comforting and elegant enough for any gathering.
Ingredients
– 1 cup of wild rice, rinsed well
– 2 cups of vegetable broth
– 8 ounces of cremini mushrooms, sliced
– 1 small onion, finely chopped
– 2 cloves of garlic, minced
– A couple of tablespoons of olive oil
– A splash of dry white wine (optional, but so good!)
– A handful of fresh thyme, chopped
– A handful of fresh parsley, chopped
– Salt and black pepper to season
Instructions
1. In a medium saucepan, combine the rinsed wild rice and vegetable broth, then bring it to a boil over high heat.
2. Reduce the heat to low, cover the saucepan, and simmer for 45 minutes, or until the rice is tender and has absorbed most of the liquid—tip: resist the urge to stir too much to avoid making it mushy.
3. While the rice cooks, heat the olive oil in a large skillet over medium heat until it shimmers.
4. Add the chopped onion and sauté for about 5 minutes, until it turns translucent and soft.
5. Stir in the minced garlic and cook for another minute, just until fragrant—be careful not to burn it, as garlic can turn bitter quickly.
6. Add the sliced mushrooms to the skillet and cook for 8-10 minutes, stirring occasionally, until they release their moisture and turn golden brown.
7. Pour in the splash of white wine (if using) and let it simmer for 2 minutes to deglaze the pan, scraping up any browned bits for extra flavor.
8. Remove the skillet from the heat and stir in the cooked wild rice, chopped thyme, and chopped parsley.
9. Season everything with salt and black pepper to your liking, mixing gently to combine all the ingredients evenly—tip: taste as you go to adjust the seasoning perfectly.
10. Let the pilaf sit for 5 minutes off the heat to allow the flavors to meld together before serving.
Yum, this pilaf turns out with a wonderful chewy texture from the wild rice and a deep, earthy flavor from the mushrooms and herbs. I love serving it alongside roasted chicken or as a standalone dish topped with a sprinkle of Parmesan cheese for an extra savory kick—it’s always a crowd-pleaser!
Creamy Wild Rice and Cauliflower Gratin
Unbelievably cozy and perfect for fall evenings, this creamy gratin has become my go-to comfort food when I want something hearty but not too heavy. I first made it during a rainy weekend when my cauliflower was about to turn, and now it’s a regular in my rotation!
Ingredients
– 1 cup of uncooked wild rice
– 1 medium head of cauliflower, cut into florets
– 2 cups of whole milk
– 1 cup of shredded Gruyère cheese
– 1/2 cup of grated Parmesan cheese
– 3 tablespoons of all-purpose flour
– 3 tablespoons of unsalted butter
– 1 small yellow onion, finely diced
– 2 cloves of garlic, minced
– A pinch of freshly grated nutmeg
– A generous sprinkle of salt and black pepper
Instructions
1. Rinse 1 cup of wild rice under cold water until the water runs clear.
2. Cook the wild rice according to package directions, which typically takes about 45–50 minutes, then drain any excess water and set it aside. Tip: For extra flavor, cook the rice in vegetable broth instead of water.
3. While the rice cooks, preheat your oven to 375°F and grease a 9×13 inch baking dish with a bit of butter or non-stick spray.
4. Steam the cauliflower florets for 5–7 minutes until just tender but still firm, then transfer them to the prepared baking dish.
5. In a medium saucepan, melt 3 tablespoons of butter over medium heat.
6. Add the diced onion and minced garlic, sautéing for 3–4 minutes until softened and fragrant.
7. Sprinkle in 3 tablespoons of flour, whisking constantly for about 1 minute to form a roux without letting it brown.
8. Gradually pour in 2 cups of whole milk, whisking continuously to avoid lumps, and bring the mixture to a gentle simmer for 3–5 minutes until it thickens slightly.
9. Remove the saucepan from the heat and stir in 1 cup of shredded Gruyère, 1/2 cup of grated Parmesan, a pinch of nutmeg, and salt and pepper to taste until the cheese is fully melted and the sauce is smooth.
10. Fold the cooked wild rice into the cheese sauce until well combined.
11. Pour the rice and sauce mixture over the cauliflower in the baking dish, spreading it evenly.
12. Bake uncovered at 375°F for 25–30 minutes, or until the top is golden brown and bubbly. Tip: For a crispier top, broil for the last 2–3 minutes, but watch it closely to prevent burning.
13. Let the gratin rest for 5–10 minutes before serving to allow it to set. Tip: This resting time makes it easier to slice and enhances the flavors.
Last night, I served this with a simple green salad, and the creamy, nutty wild rice paired beautifully with the tender cauliflower and crispy cheese topping. It’s hearty enough for a main dish but also works wonderfully as a side for roasted chicken or holiday meals—leftovers reheat like a dream too!
Citrus-Infused Wild Rice and Quinoa Salad
You know those days when you need something bright and nourishing? This citrus-infused wild rice and quinoa salad has become my go-to for potlucks and meal prep—it’s vibrant, satisfying, and always gets compliments!
Ingredients
– 1 cup of wild rice
– 1/2 cup of quinoa
– 2 cups of water
– a couple of oranges
– one lemon
– 1/4 cup of olive oil
– a pinch of salt
– a handful of chopped parsley
– 1/4 cup of sliced almonds
Instructions
1. Rinse 1 cup of wild rice and 1/2 cup of quinoa under cold water in a fine-mesh strainer to remove any bitterness.
2. In a medium saucepan, combine the rinsed rice and quinoa with 2 cups of water and bring to a boil over high heat.
3. Reduce the heat to low, cover the saucepan, and simmer for 45 minutes until the grains are tender and the water is absorbed.
4. Tip: Let the grains cool completely after cooking to prevent them from becoming mushy when mixed with other ingredients.
5. While the grains cook, zest and juice 2 oranges and 1 lemon into a small bowl.
6. Whisk 1/4 cup of olive oil and a pinch of salt into the citrus juice until well combined for the dressing.
7. Toast 1/4 cup of sliced almonds in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until golden and fragrant.
8. Tip: Keep an eye on the almonds while toasting—they can burn quickly if left unattended.
9. In a large mixing bowl, combine the cooled grains, the citrus dressing, a handful of chopped parsley, and the toasted almonds.
10. Gently toss everything together until evenly coated.
11. Tip: For best flavor, let the salad sit for at least 30 minutes before serving to allow the grains to absorb the dressing.
Never underestimate how the nutty wild rice and fluffy quinoa play off the zesty citrus dressing—it’s a textural dream with a bright, refreshing kick. I love serving it alongside grilled chicken or scooping it into lettuce cups for a light lunch!
Spicy Cajun Wild Rice with Sausage and Peppers
Bust out those Dutch ovens, friends—this is one of those hearty, one-pot wonders that’s perfect for busy weeknights or cozy Sundays. I first whipped this up during a chilly fall evening when I craved something with a kick, and now it’s a staple in my kitchen rotation. It’s packed with bold flavors and comes together in no time, making it a go-to for when you need comfort without the fuss.
Ingredients
– 1 cup of wild rice blend
– 12 ounces of andouille sausage, sliced into rounds
– 1 large bell pepper, chopped (I love using a mix of red and green for color)
– 1 medium onion, diced
– 2 cloves of garlic, minced
– 2 tablespoons of olive oil
– 1 teaspoon of Cajun seasoning
– A pinch of red pepper flakes for extra heat
– 2 cups of chicken broth
– A splash of water if needed
– Fresh parsley for garnish (optional but pretty!)
Instructions
1. Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering, about 2 minutes.
2. Add the sliced andouille sausage and cook for 5-7 minutes, stirring occasionally, until browned and slightly crispy on the edges.
3. Tip: Don’t overcrowd the pot—work in batches if needed to get that perfect sear without steaming the sausage.
4. Toss in the diced onion and chopped bell pepper, and sauté for 4-5 minutes until they start to soften and the onion turns translucent.
5. Stir in the minced garlic and cook for just 30 seconds until fragrant, being careful not to burn it.
6. Sprinkle in 1 teaspoon of Cajun seasoning and a pinch of red pepper flakes, stirring to coat everything evenly for about 1 minute to toast the spices.
7. Add 1 cup of wild rice blend to the pot and stir for 1 minute to lightly toast the grains, which helps enhance their nutty flavor.
8. Pour in 2 cups of chicken broth, bring to a boil, then reduce the heat to low, cover the pot, and simmer for 45-50 minutes until the rice is tender and has absorbed most of the liquid.
9. Tip: Resist the urge to stir too often—this can make the rice gummy. Just peek occasionally and add a splash of water if it looks dry before the rice is done.
10. Once cooked, remove from heat and let it sit covered for 5 minutes to steam and fluff up.
11. Tip: Fluff with a fork before serving to separate the grains and mix in any settled flavors.
12. Garnish with fresh parsley if using, and serve hot. The texture is wonderfully chewy from the wild rice, with a smoky heat from the sausage and a veggie-packed crunch. Try it topped with a fried egg for a brunch twist or alongside a simple green salad to balance the spice.
Wild Rice and Cranberry Stuffed Acorn Squash
Unbelievably, this wild rice and cranberry stuffed acorn squash has become my go-to fall comfort food—it’s hearty, slightly sweet, and always makes my kitchen smell like autumn. I first whipped it up on a chilly evening when I craved something cozy but didn’t want to spend hours cooking, and now it’s a staple in my weekly rotation. Trust me, it’s as satisfying to make as it is to eat!
Ingredients
– A couple of acorn squashes, halved and seeded
– A cup of uncooked wild rice
– A half-cup of dried cranberries
– A quarter-cup of chopped pecans
– Two tablespoons of olive oil
– A tablespoon of maple syrup
– A pinch of salt and black pepper
– A splash of vegetable broth
Instructions
1. Preheat your oven to 375°F to get it nice and hot for roasting.
2. Slice the acorn squashes in half lengthwise and scoop out all the seeds with a spoon—saving them for roasting later if you’d like, they make a tasty snack!
3. Drizzle the cut sides of the squash halves with one tablespoon of olive oil and sprinkle with a pinch of salt and pepper.
4. Place the squash halves cut-side down on a baking sheet and roast in the preheated oven for 25 minutes, or until they start to soften but aren’t fully tender.
5. While the squash roasts, rinse the wild rice under cold water to remove any excess starch—this helps it cook up fluffier and less sticky.
6. In a medium saucepan, combine the rinsed wild rice with two cups of water and a pinch of salt, bring to a boil over high heat, then reduce to a simmer, cover, and cook for 45 minutes until the rice is tender and has popped open.
7. Drain any excess water from the cooked wild rice and let it cool slightly.
8. In a mixing bowl, combine the cooked wild rice, dried cranberries, chopped pecans, remaining tablespoon of olive oil, maple syrup, and a splash of vegetable broth, stirring everything together until well mixed—this adds moisture and enhances the flavors.
9. Flip the partially roasted squash halves cut-side up on the baking sheet.
10. Evenly divide the wild rice mixture among the four squash halves, packing it gently into the cavities.
11. Return the stuffed squash to the oven and bake for an additional 20 minutes at 375°F, or until the squash is fork-tender and the filling is heated through.
12. Carefully remove from the oven and let it cool for a few minutes before serving to avoid burning your mouth—patience pays off here!
Creamy and nutty from the wild rice, with bursts of tart cranberries and a hint of maple sweetness, this dish has a wonderful contrast of textures that just sings autumn. I love serving it as a main course with a simple green salad on the side, or even topping it with a dollop of Greek yogurt for extra creaminess—it’s versatile enough for a weeknight dinner or a festive holiday spread.
Lemon Garlic Wild Rice with Roasted Vegetables
There’s something about the combination of lemon and garlic that just makes me feel like I’m eating sunshine on a plate—especially when paired with hearty wild rice and roasted veggies. I first made this dish for a cozy fall gathering last year, and it’s been in my regular rotation ever since because it’s both comforting and vibrant. Trust me, your kitchen will smell absolutely incredible while this is cooking!
Ingredients
– 1 cup of wild rice blend
– 2 cups of vegetable broth
– 3 cloves of garlic, minced
– Juice from 1 large lemon
– 2 tablespoons of olive oil
– A couple of carrots, chopped
– 1 bell pepper, sliced
– 1 zucchini, diced
– A pinch of salt and black pepper
Instructions
1. Preheat your oven to 400°F to get it ready for roasting the vegetables.
2. Rinse 1 cup of wild rice blend under cold water in a fine-mesh strainer to remove any excess starch.
3. In a medium saucepan, combine the rinsed wild rice and 2 cups of vegetable broth, then bring it to a boil over high heat.
4. Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for 45 minutes until the rice is tender and has absorbed most of the liquid.
5. While the rice cooks, chop 2 carrots, slice 1 bell pepper, and dice 1 zucchini into even-sized pieces for uniform roasting.
6. Toss the chopped vegetables with 2 tablespoons of olive oil, a pinch of salt, and black pepper on a baking sheet.
7. Roast the vegetables in the preheated oven at 400°F for 20-25 minutes, stirring halfway through, until they are caramelized and tender.
8. Mince 3 cloves of garlic and set them aside for later use in the dish.
9. Juice 1 large lemon to get about 3 tablespoons of fresh lemon juice.
10. Once the rice is done cooking, fluff it with a fork and let it cool slightly for 5 minutes.
11. In a large mixing bowl, combine the cooked wild rice, roasted vegetables, minced garlic, and lemon juice, stirring gently to mix everything evenly.
12. Let the dish sit for 2-3 minutes to allow the flavors to meld together before serving.
Oh, the final dish has such a wonderful contrast—the nutty, chewy wild rice pairs perfectly with the sweet, roasted veggies, and that zesty lemon garlic kick just brightens everything up. I love serving it warm as a main course with a sprinkle of fresh herbs, or even chilled the next day for a tasty lunch that holds up beautifully.
Herbed Wild Rice with Toasted Almonds and Feta
Just last week, I found myself craving something hearty yet fresh after a long day, and this herbed wild rice dish came together perfectly. It’s become my go-to for using up garden herbs and adding a satisfying crunch with toasted almonds—plus, that salty feta makes it irresistible every time.
Ingredients
– 1 cup of wild rice
– 2 cups of water
– A couple of tablespoons of olive oil
– A handful of sliced almonds
– A generous sprinkle of fresh chopped parsley and dill
– A good crumble of feta cheese
– A pinch of salt
Instructions
1. Rinse 1 cup of wild rice under cold water in a fine-mesh strainer to remove any excess starch.
2. In a medium saucepan, combine the rinsed wild rice and 2 cups of water, then bring to a boil over high heat.
3. Once boiling, reduce the heat to low, cover the saucepan, and simmer for 45 minutes until the rice is tender and has split open.
4. While the rice cooks, heat a couple of tablespoons of olive oil in a small skillet over medium heat.
5. Add a handful of sliced almonds to the skillet and toast for 3-5 minutes, stirring frequently, until they turn golden brown and fragrant.
6. Remove the skillet from the heat and set the toasted almonds aside to cool.
7. After the rice is cooked, fluff it with a fork and let it cool slightly for about 5 minutes.
8. Stir in the toasted almonds, a generous sprinkle of fresh chopped parsley and dill, and a pinch of salt until well combined.
9. Gently fold in a good crumble of feta cheese to avoid breaking it up too much.
10. Serve the dish warm or at room temperature.
Really, the chewy texture of the wild rice pairs so well with the crunchy almonds and creamy feta—it’s a delightful mix that holds up great for meal prep or as a side for grilled chicken. I love how the herbs brighten everything up, making it feel both comforting and light.
Curried Wild Rice and Chickpea Stir-Fry
After a long day at work, I often crave something hearty yet healthy that comes together quickly—this curried wild rice and chickpea stir-fry is my go-to! It’s packed with flavor and always hits the spot.
Ingredients
– 1 cup of cooked wild rice (I like to make a big batch ahead of time)
– A 15-ounce can of chickpeas, drained and rinsed
– 1 tablespoon of olive oil
– 1 small onion, chopped
– 2 cloves of garlic, minced
– 1 tablespoon of curry powder
– A splash of soy sauce (about 1 tablespoon)
– 1 cup of frozen peas
– Salt to taste (I use about 1/2 teaspoon)
Instructions
1. Heat 1 tablespoon of olive oil in a large skillet over medium heat until it shimmers.
2. Add the chopped onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent.
3. Stir in the minced garlic and cook for 30 seconds until fragrant—be careful not to burn it, as garlic can turn bitter quickly (tip: keep the heat medium to avoid this).
4. Sprinkle in 1 tablespoon of curry powder and toast for 1 minute to deepen the flavors, stirring constantly.
5. Add the drained and rinsed chickpeas to the skillet and cook for 2 minutes, stirring to coat them in the spices.
6. Pour in a splash of soy sauce (about 1 tablespoon) and stir to combine everything evenly.
7. Mix in 1 cup of cooked wild rice and 1 cup of frozen peas, stirring gently to avoid breaking the rice.
8. Cook for 5-7 minutes, stirring occasionally, until the peas are heated through and the mixture is well combined (tip: if it starts to stick, add a tablespoon of water to loosen it up).
9. Season with salt to taste (I use about 1/2 teaspoon) and cook for another minute to meld the flavors (tip: taste and adjust seasoning here for the perfect balance).
10. Remove from heat and serve immediately.
Savor the nutty texture of the wild rice paired with the creamy chickpeas and the aromatic curry—it’s a comforting bowl that’s great on its own or topped with a fried egg for extra protein.
Tangy Balsamic Wild Rice and Spinach Medley
After a long day at the farmers market, I always crave something hearty yet refreshing that comes together quickly. This tangy balsamic wild rice and spinach medley has become my go-to weeknight dinner that feels both nourishing and indulgent.
Ingredients
– 1 cup of wild rice blend
– 2 cups of vegetable broth
– A big handful of fresh spinach
– ¼ cup of balsamic vinegar
– 2 tablespoons of olive oil
– A couple of minced garlic cloves
– A pinch of salt and black pepper
– A sprinkle of toasted pine nuts (optional for crunch)
Instructions
1. Rinse 1 cup of wild rice blend under cold water in a fine mesh strainer to remove excess starch.
2. In a medium saucepan, combine the rinsed rice with 2 cups of vegetable broth and bring to a boil over high heat.
3. Once boiling, reduce the heat to low, cover the saucepan, and simmer for 45 minutes until the rice is tender and has absorbed most of the liquid.
4. While the rice cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat.
5. Add a couple of minced garlic cloves and sauté for 1-2 minutes until fragrant but not browned.
6. Tip: Toasting the garlic lightly enhances its flavor without bitterness.
7. Pour in ¼ cup of balsamic vinegar and let it simmer for 3-4 minutes until it reduces slightly and thickens.
8. Add a big handful of fresh spinach to the skillet and stir until it wilts, which should take about 2-3 minutes.
9. Tip: Wilt the spinach in batches if your skillet is small to ensure even cooking.
10. Once the rice is done, fluff it with a fork and add it to the skillet with the spinach mixture.
11. Toss everything together gently to combine, seasoning with a pinch of salt and black pepper as you mix.
12. Tip: Let the dish sit for 5 minutes off the heat to allow the flavors to meld together beautifully.
13. Garnish with a sprinkle of toasted pine nuts if using for an extra crunch.
But what I love most is how the chewy wild rice pairs with the tender spinach and tangy balsamic reduction—it’s a texture dream! Serve it warm as a main dish or chilled for a refreshing salad, and maybe top it with some grilled chicken or feta cheese for a protein boost.
Wild Rice and Black Bean Southwestern Casserole
Finally, after a long day at work, I crave something hearty and comforting that doesn’t require hours in the kitchen—this casserole is my go-to! It’s packed with flavor and always reminds me of cozy family dinners.
Ingredients
– 1 cup of uncooked wild rice
– 1 can (15 ounces) of black beans, rinsed and drained
– 1 medium onion, diced
– 2 cloves of garlic, minced
– 1 bell pepper, chopped
– 1 cup of corn kernels (fresh or frozen)
– 1 can (10 ounces) of diced tomatoes with green chilies
– 2 cups of shredded cheddar cheese
– 1 tablespoon of olive oil
– 1 teaspoon of ground cumin
– 1/2 teaspoon of chili powder
– A pinch of salt and black pepper
– 1/4 cup of chopped fresh cilantro for garnish
Instructions
1. Preheat your oven to 375°F (190°C) to get it ready for baking.
2. Rinse 1 cup of uncooked wild rice under cold water in a fine-mesh strainer to remove any excess starch.
3. Cook the wild rice according to package directions, which typically takes about 45-50 minutes, until tender but still chewy.
4. While the rice cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat.
5. Add 1 diced medium onion and sauté for about 5 minutes, until it becomes translucent.
6. Stir in 2 minced cloves of garlic and cook for another 1 minute, until fragrant.
7. Add 1 chopped bell pepper and 1 cup of corn kernels to the skillet, cooking for 5 minutes until softened.
8. Mix in 1 can of rinsed and drained black beans, 1 can of diced tomatoes with green chilies, 1 teaspoon of ground cumin, 1/2 teaspoon of chili powder, a pinch of salt, and black pepper.
9. Combine the cooked wild rice with the skillet mixture, stirring everything together evenly.
10. Transfer the mixture to a greased 9×13 inch baking dish and spread it out in an even layer.
11. Top with 2 cups of shredded cheddar cheese, covering the surface completely.
12. Bake in the preheated oven at 375°F for 20-25 minutes, until the cheese is melted and bubbly and the edges are lightly golden.
13. Remove from the oven and let it rest for 5 minutes before serving to allow the flavors to meld.
14. Garnish with 1/4 cup of chopped fresh cilantro just before serving.
Perfectly satisfying, this casserole has a wonderful mix of textures—chewy wild rice, creamy beans, and a cheesy top that’s simply irresistible. Serve it with a dollop of sour cream or alongside a crisp green salad for a complete meal that always brings smiles to the table.
Savory Wild Rice Risotto with Parmesan
Last week, I was craving something cozy but with a twist on classic comfort food—that’s how this savory wild rice risotto with Parmesan came to life in my kitchen. It’s hearty, a bit nutty, and perfect for those crisp fall evenings when you want to unwind with a bowl of something special. I love how the Parmesan adds that salty, cheesy kick that just makes everything better.
Ingredients
– 1 cup of wild rice blend (I use a mix for extra texture)
– 4 cups of chicken or vegetable broth (keep it warm for best results)
– 1 medium onion, finely chopped
– 2 cloves of garlic, minced
– A couple of tablespoons of olive oil
– 1/2 cup of dry white wine (a splash for flavor)
– 1 cup of grated Parmesan cheese
– A pinch of salt and black pepper to season
– A handful of fresh parsley, chopped (for garnish)
Instructions
1. Heat 2 tablespoons of olive oil in a large pot over medium heat until it shimmers.
2. Add 1 finely chopped onion and sauté for about 5 minutes, until it turns translucent and soft.
3. Stir in 2 minced garlic cloves and cook for 1 more minute, until fragrant.
4. Tip: To prevent burning, keep the heat at medium and stir occasionally.
5. Pour in 1 cup of wild rice blend and toast it for 2 minutes, stirring constantly to coat with oil.
6. Add 1/2 cup of dry white wine and let it simmer for 2 minutes, until mostly absorbed.
7. Begin adding 4 cups of warm broth, one ladleful at a time, stirring frequently after each addition.
8. Wait until the liquid is nearly absorbed before adding the next ladleful; this should take about 25-30 minutes total.
9. Tip: Use a wide, heavy-bottomed pot for even cooking and to avoid sticking.
10. After all broth is incorporated and the rice is tender but still has a slight bite, remove the pot from heat.
11. Stir in 1 cup of grated Parmesan cheese until melted and well combined.
12. Season with a pinch of salt and black pepper, adjusting to your preference.
13. Tip: For a creamier texture, let it rest off the heat for 2 minutes before serving.
14. Garnish with a handful of chopped fresh parsley.
Perfectly creamy with a satisfying chew from the wild rice, this risotto boasts deep, earthy flavors that pair wonderfully with a simple green salad or roasted vegetables. I often top it with an extra sprinkle of Parmesan for that irresistible cheesy finish—it’s a dish that feels both rustic and elegant all at once.
Autumn Harvest Wild Rice with Sweet Potatoes and Pecans
Crisp autumn air always makes me crave hearty, comforting dishes that celebrate the season’s bounty. I whipped up this wild rice pilaf last weekend after a trip to the farmers’ market, and it’s become an instant favorite in our household. There’s something magical about the way the sweet potatoes caramelize alongside the nutty pecans.
Ingredients
– 1 cup of wild rice
– 2 medium sweet potatoes, peeled and diced into ½-inch cubes
– ½ cup of pecans, roughly chopped
– 2 tablespoons of olive oil
– 1 teaspoon of maple syrup
– A pinch of salt
– A splash of water
Instructions
1. Rinse 1 cup of wild rice under cold water in a fine-mesh strainer until the water runs clear to remove excess starch.
2. Combine the rinsed wild rice with 2 cups of water and a pinch of salt in a medium saucepan, bring to a boil over high heat, then reduce to a simmer, cover, and cook for 45 minutes until the rice is tender and has split open.
3. Tip: Let the rice rest off the heat for 10 minutes after cooking to absorb any remaining liquid and fluff up nicely.
4. While the rice cooks, preheat your oven to 400°F and line a baking sheet with parchment paper.
5. Toss 2 medium diced sweet potatoes with 1 tablespoon of olive oil on the prepared baking sheet, spreading them in a single layer for even roasting.
6. Roast the sweet potatoes in the preheated oven for 25 minutes, stirring halfway through, until they are tender and lightly browned at the edges.
7. Tip: For extra caramelization, avoid overcrowding the baking sheet—this ensures the sweet potatoes crisp up instead of steaming.
8. In a small skillet, toast ½ cup of chopped pecans over medium heat for 3-5 minutes, shaking the pan frequently, until fragrant and lightly golden.
9. Tip: Toasting the pecans enhances their nutty flavor and adds a delightful crunch to the dish.
10. In a large bowl, combine the cooked wild rice, roasted sweet potatoes, and toasted pecans.
11. Drizzle the mixture with 1 tablespoon of olive oil and 1 teaspoon of maple syrup, then toss gently to coat everything evenly.
12. Season with an additional pinch of salt if needed, and serve warm.
Zesty and wholesome, this dish boasts a wonderful contrast of textures—chewy wild rice, soft sweet potatoes, and crunchy pecans. I love serving it alongside roasted chicken or as a standalone meal topped with a fried egg for extra protein. The maple syrup adds just a hint of sweetness that perfectly complements the earthy flavors of autumn.
Conclusion
Kick your meals up a notch with these 27 wild rice side dishes! Each recipe brings unique flavors to your table. We’d love to hear which ones you try—drop a comment with your favorites and share this roundup on Pinterest to inspire fellow home cooks. Happy cooking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
