wild rice recipe

While wild rice is wonderful when served by itself, it also is a nice addition to salads, soups, and casseroles. Its nutty flavors elevate a dish instantly. If you agree, consider this post as your guide to How To Cook Wild Rice. Read through the post to get the recipe and find out the answers to FAQs.

How to Cook Wild Rice

rice

salt

Place wild rice, water (or stock), and salt in a saucepan with a lid over medium-high heat.

Put the lid on and bring it to a boil. Turn the heat down to low and let is simmer for 40-45 minutes. You will know that it is cooked when some of the kernels are burst open.

Drain excess liquid and serve.

Here's exactly how to cook wild rice: it will become your go-to wild rice recipe! Add onion and celery to make it into an easy side dish.

Perfect Wild Rice (Easy Side Dish!)

yellow onion (1 small onion), optional

celery (about 3 celery ribs), optional

wild rice

(4 cups) vegetable broth

water

kosher salt, divided

Prep the veggies (optional but recommended): Small dice the onion. Dice the celery.

In a large saucepan, place the onion, celery, wild rice, vegetable broth, water, and 3/4 teaspoon kosher salt. Bring it to a boil, then cover and simmer 45 to 50 minutes, until the rice is split and tender. (Most of the grains will split, but not all: see the photo.)

Drain excess liquid. Taste and add an additional 1/4 teaspoon kosher salt. If you&#8217;d like, add a drizzle of olive oil or a tablespoon or two of butter (but it tastes great on its own).

It doesn't get much easier than this Dump-and-Bake Chicken Wild Rice Casserole, which bakes in one dish with just 10 minutes of prep!

Dump-and-Bake Chicken Wild Rice Casserole

(10.5

(1 ounce) packet Lipton onion soup mix

chicken pieces, skin removed*

Preheat oven to 350 degrees F. Spray a 9 x 13-inch baking dish with cooking spray.

In the prepared baking dish (or in a separate bowl), whisk together uncooked rice (and the seasoning from the box), cream of mushroom soup, cream of celery soup, and water.

Place raw chicken (skin removed) on top of rice mixture. Sprinkle the onion soup mix over the chicken.

Cover tightly with foil and bake for at least 90 minutes (or up to 2 hours), until rice is tender and chicken reaches an internal temperature of 165 degrees F. The total cooking time will depend on the size of your chicken. I baked these extra large chicken breasts and thighs for the full 2 hours and they turned out perfectly. A meat thermometer is really the best way to tell when your chicken is done.

When the rice is tender and the chicken is cooked through, fluff the rice with a fork and serve!

This delectable side dish of black or wild rice, corn, and cranberries is a festive eyeful, but it’s too good — and easy — to save for only special occasions

Black Rice with Corn and Cranberries

forbidden black rice (see note or wild rice)

olive oil

garlic (minced)

scallions

corn kernels

lemon

cilantro leaves (to taste)

cumin

oregano

thyme

cranberries

Salt and pepper

pumpkin seeds

If using forbidden rice, combine in a saucepan with 2 cups water. Bring to a rapid simmer, then lower the heat, cover, and simmer gently until the water is absorbed, about 30 minutes. If you’d like a more tender grain, add 1/2 cup additional water and cook until absorbed. If using wild rice, combine with 3 cups water and cook as directed above.

Just before the rice is done, heat half of the oil in a large skillet. Add the garlic and sauté over low heat until golden. Add the scallions and corn kernels and sauté just until warmed through.

Transfer the cooked rice to the skillet. Turn the heat up to medium high, then add the  lime juice, cilantro, cumin, oregano, thyme cranberries, and remaining oil. Stir together gently, then season to taste with salt and pepper.

To serve, transfer to an attractive serving platter and sprinkle the pumpkin seeds over the top.

Nutty, crunchy, sweet, a little salty with an orange/olive oil dressing.

Simple Wild Rice Salad from The Silver Palate

C Uncle Ben's Original Wild Rice (6 oz. box)

C pecan halves

C yellow raisins

Grated rind of one medium orange

C fresh mint, chopped

onion

orange juice

black pepper,

Pour wild rice into a medium non-stick sauce...

Pour wild rice into a medium non-stick sauce pan, along with the water and the flavor packet.  Bring to a rapid boil, then adjust the heat to a gentle simmer and cook, uncovered for 20-25 minutes.  Rice will still be moist, but with no standing liquid.

While the rice is cooking, add the pecan...

While the rice is cooking, add the pecan halves, raisins, grated orange zest and mint to a medium bowl and stir. 

In a small bowl, mix the onion, olive...

In a small bowl, mix the onion, olive oil, orange juice, salt and pepper together, whisking  briskly to combine.

Mix the rice into the bowl with the...

Mix the rice into the bowl with the pecan/raisin mixture and stir.  Pour in the orange juice/olive oil dressing and toss gently until completely combined. 

Set the bowl on the counter and let...

Set the bowl on the counter and let the salad stand for at least 2 hours to let the flavors develop.  Serve at room temperature.  Refrigerate leftovers.

This method for how to cook wild rice will work for both hand-harvested and commercially cultivated rice, though the cooking time can vary widely. I find that it typically takes 35 to 55 minutes for both types, though hand-harvested rice may need less time (start checking at 20 minutes if you have light-colored rice) and cultivated rice may need more, as much as 70 minutes.

wild rice (rinsed)

Bring a medium pot of water to a boil over high heat. Add the rice, reduce the heat to a gentle boil, and cook until the rice is tender but still has a slight bite, typically 35 to 55 minutes. The grains will start to split open slightly.

Drain and return the rice to the pot. Cover with a clean dish towel and then place the lid on the pot. Let steam for 10 minutes. Fluff with a fork and serve.

This Wild Rice Pilaf recipe is an easy side dish for your next potluck, picnic or dinner. Quick and easy to make in advance it's the best rice pilaf recipe!&nbsp;

Wild Rice Pilaf

wild rice (, cooked and chilled)

Kosher salt

extra virgin olive oil

lemon juice

celery (, chopped)

pistachios (, shelled)

feta cheese (, crumbled)

In a small bowl, whisk together the olive oil, Kosher salt and lemon juice.

Toss gently with the cooked and chilled wild rice.

Add the dried cranberries, celery, pistachios and crumbled feta cheese, toss to combine.

Serve at room temperture or slightly chilled.

If you&#39;ve tried this recipe, come back to let us know how it was in the comments or star ratings.

So yummy! I loved this salad, great mix of flavors. It was a huge hit!

Fantastic recipe. I never cooked wild rice but this recipe got me really interested to give it a try. Can't wait to make this for my family.

I'm making this for the weekend, I bet everyone is going to devour it!

One Pan Herby Chicken and Wild Rice is a cozy, single skillet meal the whole family will love. Featuring herb-crusted chicken, carrots, and sweet onion simmered in a hearty wild rice blend. Gluten free and weeknight-friendly!

One Pan Herby Chicken and Wild Rice

chicken

Tbsp. olive oil

Tbsp. finely chopped fresh rosemary

poultry seasoning

cinnamon

butter

sweet onion, thinly sliced ((~2 cups sliced))

celery,

garlic cloves,

carrots,

dry wild rice blend

broth

apple cider vinegar

thyme leaves

Preheat oven to 400ºF.Place chicken in a bowl and toss with olive oil, rosemary, poultry seasoning, 1 tsp. salt, 1/2 tsp. black pepper, and ground cinnamon. Toss well to coat.Heat butter in a large oven-safe skillet over medium. Add chicken, skin side down, and cook, undisturbed, until golden-brown and crispy, about 6-7 minutes. Turn and cook 1 minute. Transfer to a plate.

Add onion and carrots to pan (there should be enough residual fat from the chicken to cook the vegetables). Cook until softened, about 5 to 6 minutes or until onions are translucent. Stir in celery and garlic. Season with remaining 1/2 tsp. salt and 1/4 tsp. black pepper.Stir in wild rice and thyme; let rice toast for 1 to 2 minutes. Add broth and apple cider vinegar.

Nestle chicken thighs back into pan (skin side up), cover, bring to a boil, and transfer pan to the oven. Cook for 35 minutes. Uncover and cook for an additional 15 to 20 minutes, until the rice is tender. (Note: if you notice the rice start to dry out towards the end of cooking, add another splash of broth.)Garnish with extra fresh herbs, if desired.

even if you developed original recipes yourself (which i seriously doubt), it costs nothing to be kind. 

if this didn’t suit your tastes, there are a million other ways you could’ve said this. your comment is just rude and mean-spirited. Jamie has developed so many clever, healthy, &amp; genuinely tasty recipes that if every single one isn’t a 5-star, it’s hardly a reflection of her “handle on real life.” it just shows that 1) not every recipe will be to the tastes of every person who makes it and 2) when you develop hundreds of recipes, they can’t all be perfect. that she is brave and inventive enough to keep trying (and publishes her recipes *for free* is something people should be grateful for. you can cook whatever you want to. nobody made you come to her website. 

get a better hobby besides being nasty on the internet.

I have made this recipe quite a few times. It is a house favorite! We do it with quinoa in place of wild rice though. It works out perfectly every time. It's a great cozy winter dish that has me reminiscing of holiday dinners.

I made this receipts for dinner tonight and it was amazing! It was savoury and had just the right amount of spice. The chicken was tender and flavourful. Will definitely be making this again! Your website is my go-to for dinner inspiration. You really know how to take simple ingredients and elevate them to a delicious meal.

This was amazing!  I would use the 'wild rice blend' she suggests and it turns out perfectly - I saw it for sale in whole foods, sprouts, giant...the list goes on.  Delicious and was wonderful for lunch the next day.

Made this for dinner last night and it was so delish!! The cinnamon added the perfect autumnal touch and really jazzed up the chicken.

I am making your chicken thighs and wild rice recipe.  It smells so good and we are looking forward to having dinner. Thanks for this recipe!

This was really yummy chicken! The wild rice though felt like there was too little given how much vegetables were cooking. Maybe upping to 2 or 2.5C would be best.

The flavors were excellent, but the rice was still raw even after following recipe exactly. Can you give tips for cooking this at altitude? At 5,000 feet. Have a hunch that’s why the rice was an issue.

Delicious! Everyone loved it and we will definitely be making it again!

I made this for my family last night and it was a hit! It smelled and tasted amazing, perfect for a cold winter night!

This tastes just like thanksgiving but so much better.  Ate that night and the next day.  10/10!!

This was amazing! So warm and comforting! I didn't have fresh herbs so only used dried herbs and I doubled the rice/broth can't wait to make this again!

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Top Tags

How to Cook Wild Rice

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The most viewed wild rice recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine