67 wild recipes

Love this salad. We jut had some leftover wild rice, and we didn't have sweet bell pepper, so used the picked hot cherry pepper instead, also added some sliced celery and smoked tofu. It came out delicious. A very good side dish or can be a wholesome and tasty main dish as well.

Wild rice, mushroom and egg mixture, sprinkling Parmesan cheese and prosciutto on top, under boiling melted cheese with brown edges prosciutto, there are all the nutrition you need as a breakfast, wild rice gives you extra fiber, a good start of a day.

A chocolate mousse tart with cream made from gumleaf and served with a side of rosella confit.

Quick beef and wild rice skillet with sirloin, corn, stewed tomatoes, and scallions. A fast one-pan weeknight dinner with bold Southwestern flavor and minimal cleanup.

Here's one for you lucky folks that have chanterelles popping up in the back forty.

Manitoba wild rice baked casserole with bacon, mushrooms, and beef stock. Nutty, earthy wild rice simmered then finished in the oven for deep savory flavor.

Make-ahead wild rice chicken casserole loaded with crunchy water chestnuts, tender celery, and a creamy mushroom soup topping baked until golden and bubbly. Freezer-friendly comfort food for two.

Hearty wild rice stuffing with toasted walnuts, turkey giblets, and fresh herbs simmered in chicken broth. Sized for a 15-pound turkey, this is your new Thanksgiving centerpiece side.

Wild and brown rice pilaf with a full pound of fresh mushrooms, thyme, parsley, and optional pecans, simmered in chicken broth. A nutty, earthy side dish for holiday tables.

Green-flecked spinach crepes folded around flaked wild salmon, sauteed mushrooms, and tangy yogurt sauce with fresh tarragon. An elegant brunch for two that's ready in 30 minutes.

Rich wild duck gumbo built on a dark roux with smoked sausage, the holy trinity, stewed tomatoes, and cayenne heat. Ladle it over rice for a true Louisiana supper.

This simple and scrumptious side dish is great addition to the backyard barbecue!

Wild rice with a four-mushroom medley (button, shiitake, oyster, enoki) plus snow peas and red pepper, simmered in soy-scented broth. A high-fiber, low-fat vegetarian dish with real depth.

This pheasant is roasted with celery and onions and drizzled with lemon juice.

Tender buttermilk dumplings steamed in bubbling wild grape juice with whole grapes. An old Appalachian tradition that turns foraged fruit into a warm, purple-stained comfort dessert.

Wild mushroom bread made with dried mushrooms ground to a fine dust and kneaded into a buttery yeast dough. A savory, earthy artisan loaf with deep umami flavor.