15+ Wholesome Wild Rice Recipes for Cozy Meals

I remember a rainy Sunday when I pulled a bag of wild rice from the pantry and the kitchen suddenly smelled like comfort. I wanted something simple but steady to warm us up, and that led to a handful of riffs that became favorite weeknight dinners and slow Sunday bowls. If you are looking for 15+ Wholesome Wild Rice Recipes for Cozy Meals you will find bowls, bakes, soups, and salads here that fit into real routines and feel like a warm kitchen memory.

1. Creamy Wild Rice and Mushroom Soup

Why You’ll Love It:

This soup warms the hands and quiets the day. It is great for a solo lunch or a low fuss dinner when you want something soothing. The chewy wild rice adds texture that makes the soup feel substantial without heavy cream.

Serving size: Serves 4

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hours

Ingredients Needed:

• 1 cup wild rice, rinsed
• 2 tablespoons butter or olive oil
• 8 ounces cremini mushrooms, sliced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups low sodium vegetable or chicken broth
• 1 cup milk or unsweetened plant milk
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 tablespoons chopped parsley for garnish

How to Make It:

1. Melt butter or heat oil in a large pot over medium heat. Add onion and cook until soft.
2. Add mushrooms and cook until they release their juices and begin to brown.
3. Stir in garlic and thyme and cook one minute. Add wild rice and stir to coat.
4. Pour in broth and bring to a boil. Reduce heat, cover, and simmer until wild rice is tender about 40 minutes.
5. Stir in milk and warm through. Adjust salt and pepper. Serve with parsley.

Optional Enhancers (include 1–2 per recipe):

Flavor Boost: Stir in 1 tablespoon miso paste at the end for a deeper savory note.

Meal Prep Tip: Store leftovers in the fridge for up to 4 days and reheat gently on the stove with a splash of broth.

2. Wild Rice Pilaf with Cranberries and Pecans

Why You’ll Love It:

This pilaf feels like a holiday side but is easy enough for a weekday. Sweet dried cranberries and toasted pecans add crunch and contrast to the nutty wild rice. It pairs well with roasted chicken and bright salads.

Serving size: Serves 4

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hours

Ingredients Needed:

• 1 cup wild rice, rinsed
• 2 cups low sodium chicken or vegetable broth
• 1 tablespoon olive oil
• 1 small shallot, finely chopped
• 1/2 cup dried cranberries
• 1/2 cup toasted pecans, chopped
• 1 teaspoon orange zest
• Salt and pepper to taste

How to Make It:

1. Heat oil in a saucepan over medium heat and cook shallot until soft.
2. Add wild rice and stir for one minute. Pour in broth and bring to a boil.
3. Reduce heat, cover, and simmer until rice is tender about 45 minutes.
4. Fluff with a fork and stir in cranberries, pecans, and orange zest. Season with salt and pepper.

Optional Enhancers (include 1–2 per recipe):

Serving Idea: Serve alongside roasted turkey or sliced pork for a festive plate.

Flavor Boost: Toast the pecans with a pinch of smoked paprika for a subtle smoky note.

3. Wild Rice Stuffed Acorn Squash

Why You’ll Love It:

Stuffed squash is an easy one pan weeknight dinner that looks special on the table. The sweet squash and hearty wild rice make each bite balanced and satisfying. It is a great vegetarian main or a side to roasted meats.

Serving size: Serves 4

Prep Time: 15 minutes

Cook Time: 55 minutes

Total Time: 1 hours 10 minutes

Ingredients Needed:

• 2 medium acorn squash, halved and seeded
• 1 cup wild rice, rinsed
• 2 cups vegetable broth
• 1 apple, diced
• 1/3 cup dried cranberries
• 1/3 cup chopped walnuts or pecans
• 1 tablespoon olive oil
• 1 teaspoon ground cinnamon
• Salt and pepper to taste

How to Make It:

1. Preheat oven to 400 degrees F. Brush squash halves with olive oil and roast cut side down on a baking sheet 30 minutes.
2. While squash roasts, cook wild rice in broth until tender about 45 minutes.
3. In a bowl mix cooked wild rice with diced apple, cranberries, nuts, cinnamon, salt, and pepper.
4. Fill roasted squash halves with the rice mixture and return to oven 10 minutes to warm through. Serve hot.

Optional Enhancers (include 1–2 per recipe):

Swap This With That: Use butternut squash in place of acorn squash for slightly different texture.

Personal Note: I make a double batch of filling to have leftovers for a quick lunch over greens.

4. Chicken and Wild Rice Casserole

Why You’ll Love It:

This casserole is the kind of comfort dinner that feeds a family and leaves food for tomorrow. Tender chicken, creamy wild rice, and a golden top make it reliable weeknight fare.

Serving size: Serves 6

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hours 5 minutes

Ingredients Needed:

• 1 cup wild rice, rinsed
• 2 cups chicken broth
• 2 cups cooked shredded chicken
• 1 cup mushrooms sliced
• 1 small onion diced
• 1 cup frozen peas
• 1 can 10 1/2 ounces condensed cream of mushroom soup or homemade equivalent
• 1/2 cup milk
• 1/2 cup grated cheddar or Gruyere
• Salt and pepper to taste

How to Make It:

1. Preheat oven to 375 degrees F. Cook wild rice in broth until tender about 45 minutes.
2. In a bowl combine cooked rice, shredded chicken, mushrooms, onion, peas, soup, milk, and half the cheese. Season with salt and pepper.
3. Transfer to a baking dish, top with remaining cheese, and bake uncovered 20 minutes until bubbly and golden. Let rest five minutes before serving.

Optional Enhancers (include 1–2 per recipe):

Meal Prep Tip: Assemble in a baking dish and refrigerate up to 24 hours before baking.

Common Mistake to Avoid: Do not overcook the rice before assembling or the casserole will become mushy.

5. Wild Rice Kale and Apple Salad

Why You’ll Love It:

This salad is crunchy and bright while still filling. The wild rice adds chew, kale adds green depth, and apple brings crisp sweetness. It is a great make ahead lunch or side for lighter dinners.

Serving size: Serves 4

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Ingredients Needed:

• 1 cup wild rice, rinsed
• 2 cups water or broth
• 4 cups kale, stems removed and thinly sliced
• 1 apple, thinly sliced
• 1/3 cup toasted almonds, chopped
• 3 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey or maple syrup
• Salt and pepper to taste

How to Make It:

1. Cook wild rice in water or broth until tender about 40 minutes. Drain and cool.
2. Whisk olive oil, vinegar, and honey into a dressing and season.
3. Toss kale with a little dressing and massage leaves until slightly softened. Add wild rice, apple, and almonds. Toss to combine and serve.

Optional Enhancers (include 1–2 per recipe):

Flavor Boost: Add 1 teaspoon Dijon mustard to the dressing for a tangy lift.

Budget-Friendly Tip: Use sunflower seeds instead of almonds to save cost.

6. Wild Rice and Roasted Butternut Squash Bake

Why You’ll Love It:

This bake is cozy and fragrant with rosemary and nutty wild rice. It makes a comforting vegetarian main or a hearty side for roasted meats.

Serving size: Serves 6

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hours 5 minutes

Ingredients Needed:

• 1 cup wild rice, rinsed
• 2 cups vegetable broth
• 3 cups butternut squash, peeled and cubed
• 1 onion, diced
• 2 tablespoons olive oil
• 1 teaspoon dried rosemary or 1 tablespoon fresh chopped
• Salt and pepper to taste

How to Make It:

1. Preheat oven to 400 degrees F. Toss squash with one tablespoon oil and roast 25 minutes until tender.
2. Cook wild rice in broth until tender about 45 minutes.
3. Sauté onion in remaining oil until soft. Mix cooked rice, roasted squash, and onion. Stir in rosemary and season. Transfer to a baking dish and bake 10 minutes to meld flavors.

Optional Enhancers (include 1–2 per recipe):

Swap This With That: Use pumpkin or sweet potato in place of butternut squash for a different sweetness.

Best Pairings: Simple green salad and roasted chicken work well with this bake.

7. Wild Rice and Sausage Skillet

Why You’ll Love It:

This skillet dinner is quick to assemble and full of savory flavor. Sausage browns fast and wild rice adds heft. It is the kind of pan supper that cleans up easily.

Serving size: Serves 4

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Ingredients Needed:

• 1 cup wild rice, rinsed
• 2 cups chicken broth
• 1 pound smoked sausage or kielbasa, sliced
• 1 red bell pepper, diced
• 1 small onion, diced
• 1 tablespoon olive oil
• Salt and pepper to taste

How to Make It:

1. Brown sausage in a large skillet over medium heat and remove to a bowl.
2. In same skillet add oil and sauté onion and pepper until soft. Add wild rice and stir one minute.
3. Pour in broth, bring to a simmer, cover, and cook until rice is tender about 40 minutes.
4. Return sausage to the skillet and warm through. Season and serve.

Optional Enhancers (include 1–2 per recipe):

Flavor Boost: Add a splash of apple cider vinegar at the end to brighten the flavors.

Meal Prep Tip: Divide into single servings for easy lunches that reheat well.

8. Wild Rice Risotto with Parmesan and Thyme

Why You’ll Love It:

This risotto style dish uses wild rice for a nutty chew and delivers a creamy finish without constant stirring. A comforting plate for date night or a quiet dinner at home.

Serving size: Serves 4

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hours

Ingredients Needed:

• 1 cup wild rice, rinsed
• 4 cups low sodium vegetable or chicken broth warmed
• 2 tablespoons butter or olive oil
• 1 shallot, finely chopped
• 1/2 cup grated Parmesan cheese plus extra for serving
• 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried
• Salt and pepper to taste

How to Make It:

1. Sauté shallot in butter or oil until translucent. Add wild rice and stir to coat.
2. Add warmed broth one cup at a time stirring occasionally and letting liquid absorb between additions. Continue until rice is tender about 45 minutes.
3. Stir in Parmesan and thyme. Adjust seasoning and serve immediately.

Optional Enhancers (include 1–2 per recipe):

Common Mistake to Avoid: Do not rush by adding all broth at once. Let liquid absorb for best texture.

Flavor Boost: Finish with a small knob of butter for extra silkiness.

9. Wild Rice and Lentil Stew

Why You’ll Love It:

This stew is hearty, plant based, and full of pantry friendly ingredients. It makes a satisfying dinner with minimal effort and tastes better the next day.

Serving size: Serves 6

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hours 5 minutes

Ingredients Needed:

• 1 cup wild rice, rinsed
• 1 cup brown or green lentils, rinsed
• 6 cups vegetable broth
• 2 carrots diced
• 2 celery stalks diced
• 1 onion diced
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• Salt and pepper to taste

How to Make It:

1. Heat oil in a large pot and sauté onion carrot and celery until softened.
2. Add lentils wild rice cumin and broth and bring to a boil. Reduce heat and simmer covered until lentils and rice are tender about 45 minutes.
3. Adjust seasoning and serve warm.

Optional Enhancers (include 1–2 per recipe):

Meal Prep Tip: Store in the fridge up to 4 days and reheat on the stove. The stew thickens so add water when reheating.

Best Pairings: Crusty whole grain bread and a simple green salad.

10. Wild Rice Stuffing with Herbs and Leeks

Why You’ll Love It:

This stuffing is aromatic and herb forward with the chewy contrast of wild rice. It works as a holiday side or a filling for roasted vegetables.

Serving size: Serves 8 as a side

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hours 5 minutes

Ingredients Needed:

• 1 1/2 cups wild rice, rinsed
• 3 cups chicken or vegetable broth
• 2 leeks, cleaned and sliced thin
• 2 tablespoons butter or olive oil
• 1 apple, diced
• 1/2 cup chopped fresh parsley
• 1 teaspoon chopped fresh sage or 1/2 teaspoon dried sage
• Salt and pepper to taste

How to Make It:

1. Cook wild rice in broth until tender about 45 minutes.
2. Sauté leeks in butter or oil until soft. Add diced apple and cook two minutes.
3. Mix cooked rice with sautéed leeks apple parsley and sage. Transfer to a baking dish and bake 15 minutes at 375 degrees F to meld flavors.

Optional Enhancers (include 1–2 per recipe):

Serving Idea: Spoon into a hollowed roasted chicken or use as a side for roast turkey.

Budget-Friendly Tip: Use dried herbs you already have on hand instead of buying fresh.

11. Wild Rice Grain Bowls with Roasted Veggies and Tahini

Why You’ll Love It:

These bowls are customizable and balance roasted vegetables with creamy tahini dressing. They are great for batch cooking and easy to pack for lunches.

Serving size: Serves 4

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Ingredients Needed:

• 1 cup wild rice, rinsed
• 2 cups water or broth
• 3 cups mixed vegetables for roasting such as carrots broccoli and cauliflower
• 1 can 15 ounces chickpeas drained and rinsed
• 3 tablespoons olive oil
• 3 tablespoons tahini
• 2 tablespoons lemon juice
• Salt and pepper to taste

How to Make It:

1. Roast mixed vegetables and chickpeas tossed with oil and salt at 425 degrees F about 25 minutes until tender and crisp.
2. Cook wild rice in water or broth until tender about 45 minutes. Drain and cool slightly.
3. Whisk tahini with lemon juice and a little water to thin. Assemble bowls with rice roasted vegetables and a drizzle of dressing.

Optional Enhancers (include 1–2 per recipe):

Swap This With That: Use yogurt mixed with tahini for a lighter creaminess.

Personal Note: These bowls keep well and make mealtime feel put together on busy nights.

12. Wild Rice and Salmon Cakes

Why You’ll Love It:

Salmon cakes with wild rice are a satisfying way to use leftover rice and canned or fresh salmon. They pan fry to a golden crust and are great with a simple green salad

Serving size: Serves 4

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients Needed:

• 1 cup cooked wild rice
• 14 ounces canned salmon drained or 10 ounces cooked flaked salmon
• 1 egg beaten
• 1/4 cup breadcrumbs or panko
• 2 tablespoons chopped parsley
• 1 tablespoon lemon juice
• 2 tablespoons olive oil for frying
• Salt and pepper to taste

How to Make It:

1. Combine salmon rice egg breadcrumbs parsley and lemon juice in a bowl. Mix and form into patties.
2. Heat oil in a skillet over medium heat and fry patties until golden about 3 to 4 minutes per side. Drain on paper towel and serve.

Optional Enhancers (include 1–2 per recipe):

Serving Idea: Serve with a simple lemon yogurt sauce and a side of steamed green beans.

Common Mistake to Avoid: If mixture is too wet add more breadcrumbs to help patties hold shape.

13. Wild Rice Breakfast Porridge with Honey and Berries

Why You’ll Love It:

This porridge makes wild rice feel like a cozy morning bowl. Warm milk and a touch of honey soften the rice and fresh berries brighten the dish. It is a slow morning treat or a make ahead breakfast.

Serving size: Serves 2

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

Ingredients Needed:

• 1 cup cooked wild rice
• 1 1/2 cups milk or plant milk
• 1 tablespoon honey or maple syrup
• 1/2 cup mixed fresh berries
• 2 tablespoons chopped almonds or walnuts

How to Make It:

1. Warm cooked wild rice with milk in a small saucepan over low heat until creamy about 5 to 10 minutes.
2. Stir in honey and adjust sweetness. Serve topped with berries and chopped nuts.

Optional Enhancers (include 1–2 per recipe):

Flavor Boost: Add 1/4 teaspoon ground cinnamon while warming for warm spice notes.

Meal Prep Tip: Make a larger batch of cooked wild rice and reheat with milk in the morning for quick breakfasts.

14. Wild Rice and Mushroom Stuffed Portobellos

Why You’ll Love It:

Stuffed portobellos make a cozy vegetarian main that feels elegant. The umami mushrooms and wild rice filling are hearty and satisfying.

Serving size: Serves 2

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Ingredients Needed:

• 4 large portobello mushroom caps, stems removed
• 1 cup cooked wild rice
• 8 ounces cremini or button mushrooms, finely chopped
• 1 small onion diced
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste

How to Make It:

1. Preheat oven to 375 degrees F. Brush portobello caps with olive oil and roast 10 minutes.
2. Sauté onion and chopped mushrooms until soft. Mix with cooked wild rice and balsamic vinegar. Season.
3. Fill mushroom caps with the rice mixture and bake 10 to 12 minutes until heated through. Serve warm.

Optional Enhancers (include 1–2 per recipe):

Serving Idea: Pair with a simple arugula salad dressed with lemon for contrast.

Flavor Boost: Stir in 1 tablespoon grated Parmesan into the filling before stuffing.

15. Wild Rice and Corn Chowder

Why You’ll Love It:

This chowder is sweet and creamy with kernels of corn and chewy wild rice. It is easy to make and is a great way to use fresh or frozen corn.

Serving size: Serves 4

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Ingredients Needed:

• 1 cup wild rice, rinsed and cooked
• 2 cups corn kernels fresh or frozen
• 1 medium potato diced
• 1 small onion diced
• 3 cups vegetable or chicken broth
• 1 cup milk or cream
• 2 tablespoons butter or oil
• Salt and pepper to taste

How to Make It:

1. Sauté onion in butter until soft. Add potato and broth and simmer until potato is tender about 10 minutes.
2. Stir in corn and cooked wild rice and simmer five minutes. Add milk or cream and warm through. Adjust seasoning and serve.

Optional Enhancers (include 1–2 per recipe):

Flavor Boost: Add a teaspoon smoked paprika for a hint of smoke.

Meal Prep Tip: Chowder thickens when chilled. Thin with a little broth when reheating.

16. Wild Rice and Roasted Beet Salad with Goat Cheese

Why You’ll Love It:

This salad is earthy and bright. Roasted beets and creamy goat cheese pair beautifully with the nutty rice. It makes an elegant starter or light lunch.

Serving size: Serves 4

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Ingredients Needed:

• 1 cup wild rice, rinsed and cooked
• 2 medium beets, roasted peeled and sliced
• 3 ounces goat cheese crumbled
• 1/4 cup pumpkin seeds toasted
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste

How to Make It:

1. Roast beets wrapped in foil at 400 degrees F until tender about 40 to 45 minutes. Cool peel and slice.
2. Toss cooked wild rice with olive oil and balsamic vinegar. Arrange rice on plates and top with beets goat cheese and pumpkin seeds. Season and serve.

Optional Enhancers (include 1–2 per recipe):

Swap This With That: Use feta instead of goat cheese if desired.

Best Pairings: Sliced roast chicken and a crisp white wine complement the salad.

17. Wild Rice and Spinach Stuffed Chicken Breasts

Why You’ll Love It:

Stuffed chicken breasts feel special but can be weeknight friendly. The wild rice stuffing adds texture and a savory filling that keeps the chicken moist.

Serving size: Serves 4

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Ingredients Needed:

• 4 boneless skinless chicken breasts
• 1 cup cooked wild rice
• 1 cup fresh spinach chopped
• 1/3 cup grated Parmesan
• 1 egg beaten
• 2 tablespoons olive oil
• Salt and pepper to taste

How to Make It:

1. Preheat oven to 375 degrees F. Mix cooked rice spinach Parmesan and egg to form the stuffing.
2. Cut a pocket into each chicken breast and stuff with rice mixture. Secure with toothpicks if needed.
3. Sear chicken in an oven safe skillet with oil two to three minutes per side. Transfer skillet to oven and bake 15 to 20 minutes until cooked through. Rest five minutes and serve.

Optional Enhancers (include 1–2 per recipe):

Common Mistake to Avoid: Do not overstuff breasts or they will be difficult to sear evenly.

Serving Idea: Serve with steamed green beans and roasted potatoes for a homey plate.

18. Wild Rice and Herb Pilaf with Lemon

Why You’ll Love It:

This simple herb pilaf is bright and versatile. A touch of lemon lifts the nutty wild rice and makes a fresh side that pairs with many proteins and vegetables.

Serving size: Serves 4

Prep Time: 5 minutes

Cook Time: 45 minutes

Total Time: 50 minutes

Ingredients Needed:

• 1 cup wild rice, rinsed
• 2 cups low sodium broth or water
• 2 tablespoons olive oil
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh dill or 1 teaspoon dried
• 1 teaspoon lemon zest plus lemon wedges for serving
• Salt and pepper to taste

How to Make It:

1. Cook wild rice in broth until tender about 45 minutes. Drain any excess liquid.
2. Stir in olive oil herbs and lemon zest. Adjust seasoning and serve warm.

Optional Enhancers (include 1–2 per recipe):

Flavor Boost: Stir in 1 tablespoon toasted pine nuts for extra texture.

Meal Prep Tip: Make extra rice and use it during the week for quick salads or bowls.

FAQ

What is the best way to cook wild rice so it is not mushy

Cook wild rice in a generous amount of broth or water until each grain splits open but still has bite. Drain any excess liquid and fluff with a fork. Do not overcook or cook like soft white rice.

Can I use quick cooking wild rice blends in these recipes

Yes you can. Reduce cooking time and adjust liquid amounts according to package instructions. Keep an eye on texture and add cooked rice later if needed to avoid overcooking.

How long does cooked wild rice keep in the refrigerator

Cooked wild rice keeps well for about 4 to 5 days in a sealed container. Reheat gently with a splash of water or broth.

Are there good gluten free stuffing options using wild rice

Yes wild rice is naturally gluten free and works well as a base for stuffing when combined with gluten free breadcrumbs nuts and dried fruit.

Conclusion

Wild rice brings a warm nutty chew to many dishes and adapts to soups bakes salads and bowls with ease. These 15 ideas are meant to be practical and comforting so you can reach for the pantry staple and make dinner feel thoughtful even on busy nights. Try one that fits the mood today and then mix and match flavors to make the recipes your own. Cooking with wild rice rewards a little patience and yields lots of cozy returns.