What goes good with wild rice?

Wild rice is a tasty and nutritious ingredient that can be paired with many different foods. In this article, we’ll explore what goes well with wild rice and provide recipes and serving suggestions. Whether you are looking for wild rice side dish ideas or main dishes that feature wild rice, read on for plenty of delicious options.

Table of Contents

What is Wild Rice?

Wild rice is not actually a rice at all. It is the seed of a marsh grass plant that grows naturally in lakes and rivers in North America. There are many varieties of wild rice, but they generally have a brownish-black color and a nutty, earthy flavor.

Compared to regular white rice, wild rice is lower in carbohydrates and calories and higher in protein and fiber. It makes a very hearty, chewy side dish that goes well with many foods.

What Goes Well with Wild Rice?

Here are some of the most popular food pairings for wild rice:

Poultry – Chicken, turkey, duck, etc.

Pork
Seafood – Fish, shrimp, scallops, etc.
Root vegetables – Potatoes, sweet potatoes, carrots, parsnips, etc.

Mushrooms
Nuts – Pecans, walnuts, almonds, etc.
Dried fruits – Cranberries, cherries, apricots, etc.

Fresh herbs – Rosemary, thyme, sage, parsley, etc.
Corn
Beans

Wild game meats

The nutty flavor and chewy texture of wild rice allows it to pair beautifully with meats, seafood, and vegetables. It also works well in pilafs, stir fries, soups, and salads. Let’s look at some delicious recipe ideas!

Wild Rice Recipes

Wild Rice with Chicken and Mushrooms

This simple sautéed chicken and rice dish gets depth of flavor from mushrooms, shallots, and fresh thyme. It’s a great way to dress up basic wild rice.

Ingredients	Instructions
2 cups cooked wild rice 2 boneless, skinless chicken breasts, cut into 1-inch cubes 8 oz mushrooms, sliced 2 shallots, diced 2 tbsp olive oil 2 cloves garlic, minced 1 tsp fresh thyme 1/4 cup white wine or chicken broth Salt and pepper to taste	In a large skillet over medium-high heat, warm the olive oil. Add the chicken and cook for 5-6 minutes until browned. Push the chicken to the sides of the pan and add the shallots and mushrooms to the center. Cook for 3-4 minutes until softened. Add the garlic and thyme and cook for 1 minute more until fragrant. Add the wine or broth and wild rice. Stir to combine. Season with salt and pepper. Cook for 5 more minutes until heated through. Serve warm.

Ingredients

Instructions

2 cups cooked wild rice
2 boneless, skinless chicken breasts, cut into 1-inch cubes
8 oz mushrooms, sliced
2 shallots, diced
2 tbsp olive oil
2 cloves garlic, minced
1 tsp fresh thyme
1/4 cup white wine or chicken broth
Salt and pepper to taste

In a large skillet over medium-high heat, warm the olive oil. Add the chicken and cook for 5-6 minutes until browned.
Push the chicken to the sides of the pan and add the shallots and mushrooms to the center. Cook for 3-4 minutes until softened.
Add the garlic and thyme and cook for 1 minute more until fragrant.
Add the wine or broth and wild rice. Stir to combine. Season with salt and pepper.
Cook for 5 more minutes until heated through.
Serve warm.

Creamy Wild Rice Soup

This easy wild rice soup gets rich flavor from cream and mushrooms. It’s perfect for chilly weather.

Ingredients	Instructions
2 tbsp butter 1 small onion, diced 2 carrots, peeled and diced 2 stalks celery, diced 8 oz mushrooms, sliced 1/4 cup all-purpose flour 4 cups chicken or vegetable broth 1 cup wild rice, rinsed 1/2 cup heavy cream 2 tsp fresh thyme Salt and pepper to taste	In a large pot over medium heat, melt the butter. Add the onions, carrots and celery. Cook for 5 minutes until softened. Add the mushrooms and cook for 3-4 minutes more. Stir in the flour and cook for 1 minute. Whisk in the broth. Add the wild rice and bring to a boil. Reduce heat, cover and simmer for 45-55 minutes until rice is tender. Stir in the cream, thyme, salt and pepper. Serve warm.

Ingredients

Instructions

2 tbsp butter
1 small onion, diced
2 carrots, peeled and diced
2 stalks celery, diced
8 oz mushrooms, sliced
1/4 cup all-purpose flour
4 cups chicken or vegetable broth
1 cup wild rice, rinsed
1/2 cup heavy cream
2 tsp fresh thyme
Salt and pepper to taste

In a large pot over medium heat, melt the butter. Add the onions, carrots and celery. Cook for 5 minutes until softened.
Add the mushrooms and cook for 3-4 minutes more.
Stir in the flour and cook for 1 minute.
Whisk in the broth. Add the wild rice and bring to a boil.
Reduce heat, cover and simmer for 45-55 minutes until rice is tender.
Stir in the cream, thyme, salt and pepper.
Serve warm.

Wild Rice Stuffed Acorn Squash

This vegetarian main course features tender acorn squash stuffed with a savory wild rice pilaf.

Ingredients	Instructions
2 acorn squash, halved and seeded 2 tbsp olive oil 3/4 cup wild rice 1 small onion, diced 2 ribs celery, diced 1 cup shredded carrots 1 tsp fresh sage 1/4 cup dried cranberries Salt and pepper to taste	Preheat oven to 400°F. Brush the squash halves with oil and place cut-side down on a baking sheet. Bake for 25 minutes. Meanwhile, prepare the wild rice according to package directions. Set aside. In a skillet over medium heat, warm 1 tbsp oil. Add the onions, celery and carrots. Cook 5 minutes. Add the cooked rice, sage, cranberries, salt and pepper. Stir well. Fill each squash half with the rice mixture. Return to oven 15-20 minutes until heated through. Let cool 5 minutes before serving.

Ingredients

Instructions

2 acorn squash, halved and seeded
2 tbsp olive oil
3/4 cup wild rice
1 small onion, diced
2 ribs celery, diced
1 cup shredded carrots
1 tsp fresh sage
1/4 cup dried cranberries
Salt and pepper to taste

Preheat oven to 400°F. Brush the squash halves with oil and place cut-side down on a baking sheet. Bake for 25 minutes.
Meanwhile, prepare the wild rice according to package directions. Set aside.
In a skillet over medium heat, warm 1 tbsp oil. Add the onions, celery and carrots. Cook 5 minutes.
Add the cooked rice, sage, cranberries, salt and pepper. Stir well.
Fill each squash half with the rice mixture. Return to oven 15-20 minutes until heated through.
Let cool 5 minutes before serving.

Wild Rice Salad with Cherries and Pecans

The mix of textures and flavors in this salad makes it a standout side dish for any meal.

Ingredients	Instructions
3 cups cooked wild rice 1 cup pecans, chopped 1 cup dried cherries 1 bunch scallions, sliced 1/4 cup olive oil 3 tbsp balsamic vinegar 1 tbsp maple syrup 1 tsp dijon mustard Salt and pepper to taste	In a large bowl, combine the cooked wild rice, pecans, cherries and scallions. In a small bowl, whisk together the olive oil, vinegar, maple syrup and mustard. Season with salt and pepper to taste. Drizzle the dressing over the salad and toss to coat evenly. Serve chilled or at room temperature.

Seared Scallops with Bacon Wild Rice

Smoky bacon flavors the wild rice in this elegant seafood dish.

Ingredients	Instructions
3 slices bacon, diced 1 shallot, minced 2 cups cooked wild rice 12 large sea scallops 2 tbsp olive oil, divided Salt and pepper to taste 2 tbsp butter 2 tbsp fresh parsley, chopped Lemon wedges for serving	In a skillet over medium heat, cook the bacon until crisp. Remove bacon but leave drippings. Add the shallots to the bacon fat and cook 1 minute until softened. Add the wild rice and stir well. Season with salt and pepper. Set aside. Pat the scallops dry with a paper towel and season with salt and pepper. In the same pan, heat 1 tbsp oil over high heat. Add half the scallops and cook 2 minutes per side until browned. Remove and repeat with remaining oil and scallops. Return rice mixture to the pan and stir in the butter and parsley. Serve the seared scallops over the bacon wild rice. Garnish with lemon wedges.

Ingredients

Instructions

3 slices bacon, diced
1 shallot, minced
2 cups cooked wild rice
12 large sea scallops
2 tbsp olive oil, divided
Salt and pepper to taste
2 tbsp butter
2 tbsp fresh parsley, chopped
Lemon wedges for serving

In a skillet over medium heat, cook the bacon until crisp. Remove bacon but leave drippings.
Add the shallots to the bacon fat and cook 1 minute until softened. Add the wild rice and stir well. Season with salt and pepper. Set aside.
Pat the scallops dry with a paper towel and season with salt and pepper.
In the same pan, heat 1 tbsp oil over high heat. Add half the scallops and cook 2 minutes per side until browned. Remove and repeat with remaining oil and scallops.
Return rice mixture to the pan and stir in the butter and parsley. Serve the seared scallops over the bacon wild rice. Garnish with lemon wedges.

Spicy Sesame Wild Rice Bowl

This vegetarian bowl is packed with flavors and textures thanks to the mix of spicy kimchi, mushrooms, edamame, and a sunny side up egg.

Ingredients	Instructions
2 cups cooked wild rice 1 cup kimchi 8 oz mushrooms, sliced 1 cup shelled edamame 2 tbsp vegetable oil 4 eggs Sesame oil to taste Sriracha sauce to taste	In a skillet over medium heat, warm 1 tbsp vegetable oil. Add mushrooms and cook until lightly browned, about 5 minutes. Remove mushrooms and set aside. Add edamame and cook 2 minutes. Remove from skillet. Divide wild rice between 4 bowls. Top each with 1/4 of the mushrooms and edamame. In the same pan, fry the eggs sunny-side up in the remaining vegetable oil. Top each bowl with a fried egg. Add kimchi. Drizzle with sesame oil and sriracha. Serve warm.

Ingredients

Instructions

2 cups cooked wild rice
1 cup kimchi
8 oz mushrooms, sliced
1 cup shelled edamame
2 tbsp vegetable oil
4 eggs
Sesame oil to taste
Sriracha sauce to taste

In a skillet over medium heat, warm 1 tbsp vegetable oil. Add mushrooms and cook until lightly browned, about 5 minutes. Remove mushrooms and set aside.
Add edamame and cook 2 minutes. Remove from skillet.
Divide wild rice between 4 bowls. Top each with 1/4 of the mushrooms and edamame.
In the same pan, fry the eggs sunny-side up in the remaining vegetable oil.
Top each bowl with a fried egg. Add kimchi.
Drizzle with sesame oil and sriracha. Serve warm.

Tips for Cooking Wild Rice

Follow these tips for perfectly cooked wild rice every time:

Use a ratio of 3 cups liquid to 1 cup wild rice.
Chicken, vegetable or mushroom broth will add more flavor than water.
Bring the liquid to a boil before adding rice. Reduce heat, cover and simmer 40-55 minutes.

Resist the urge to stir too frequently. Just a few gentle stirs during cooking.
The rice is done when the grains have split open and are tender but still have a slight chew.
Drain any excess liquid after cooking if the rice is too wet.

Fluff with a fork before serving.

How to Store Leftover Wild Rice

Cooked wild rice will keep in the refrigerator for up to a week. Here are some storage tips:

Let the rice cool completely before storing.

Transfer to an airtight container or resealable plastic bag.
If the rice seems wet, drain off any excess moisture.
Refrigerate for 3-5 days.

You can also freeze cooked rice for 1-2 months.
To reheat, add a few tablespoons of water and warm on the stove or in the microwave until heated through.

Conclusion

Wild rice is a very versatile ingredient that pairs deliciously with all kinds of foods. From hearty roast meats to fresh seafood to winter squash, it works with just about anything. Experiment with different herb and spice blends to change up the flavor profile. Make a big batch on Sunday and use it throughout the week in various recipes. With proper storage, leftover wild rice will keep for several days refrigerated or frozen. Give some of these tasty wild rice recipes a try tonight!