87 wild recipes

Wild rice with mushrooms, crispy bacon, thyme, and green onions. A nutty, earthy side dish simmered in chicken bouillon and finished with fresh parsley.

Wild rice Waldorf salad with apples, grapes, celery, peanuts, and a light mayo-yogurt dressing. Lighter, heartier twist on the classic for a make-ahead potluck side.

Acorn squash halves stuffed with chewy wild rice, chopped walnuts, and bright orange zest, baked until fork-tender. A low-calorie vegetarian main or side that screams fall.

Wild rice and zucchini salad with brown rice, grated zucchini, avocado, spinach, tomato, and bell pepper. A colorful vegetarian grain salad that works as a main dish or side.

Don't hesitate to make this delicious casserole. I have made it with leftover chicken or turkey meat, and they all turned out great.

Quick roasted chicken wraps with wild rice, creamy ranch dressing, and crisp lettuce rolled in flour tortillas. No cooking required, ready in 15 minutes, makes 12 wraps for easy meal prep.

Wild rice and turkey salad with chopped apples, raisins, celery, and scallions in an olive oil vinaigrette with nutmeg. A great way to use leftover turkey.

This recipe worked very well with wild canadian goose. The stew was full of flavor and the meat was very tender. I will definatly use it again!

Cold wild rice salad with fresh tomatoes, cucumbers, bell peppers, and a lemon vinaigrette. A large-batch grain salad that's perfect for potlucks, picnics, and summer cookouts.

Wild rice and mushroom soup simmered in vegetable stock with red wine, bell pepper, and parsley. A vegan, broth-based soup with earthy depth and chewy wild rice in every spoonful.

Creamed spinach enriched with dried porcini mushrooms, heavy cream, and egg yolk. The mushroom soaking liquid adds deep, earthy flavor to this classic steakhouse side dish.

Old-fashioned wild plum jelly made with fresh plum juice, dry fruit pectin, and sugar. A traditional grandma-style preserve with a tart-sweet edge that captures wild plums at peak season.

Salmon and wild rice pasty filling with sauteed scallions, red bell pepper, garlic, and a sweet chutney accent. A creative twist on traditional hand pies.

Whole wild goose roasted low and slow, basted with an orange-tarragon glaze made with currant jelly and port wine. Carved tableside with a glossy citrus sauce.

Stir-fried vegetables with brown rice, mushrooms, bean sprouts, and garlic. A quick vegan side dish that comes together in 25 minutes with pantry staples.

Wild rice pilaf with parboiled white rice, hot chili peppers, sweet onion, and vegetable stock. A nutty, spicy side dish that doubles as a vegetarian main with simple add-ins.