There’s something deeply comforting about a bowl of perfectly cooked wild rice. That nutty, chewy texture paired with warm spices feels like the kind of side dish that can turn an ordinary dinner into something special. I first started making wild rice blends during the holidays to stuff into acorn squash, and it’s been a staple in my kitchen ever since.
The best part about this recipe is that it’s simple but never boring. With the right blend of seasonings — a touch of curry, a hint of cinnamon, earthy sage, and a whisper of clove — every bite tastes rich and aromatic. Whether you’re serving it alongside a weeknight stir-fry or a centerpiece roast for a holiday meal, this wild rice is always a hit.
Why I Love This Wild Rice
Wild rice is one of those ingredients that just feels wholesome. It’s naturally gluten-free, high in protein, and incredibly versatile. I love using a wild rice blend with brown, red, and white rice because it cooks a little faster and looks so beautiful when served.
This dish has saved me countless times when I’ve needed a quick side that still feels thoughtful. I’ll often make a double batch, then use leftovers to bulk up soups or toss into salads during the week. It’s that kind of recipe you’ll find yourself leaning on again and again.
Ingredients You’ll Need
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Wild rice or a wild rice blend – The blend gives you a mix of colors and textures, but plain wild rice works beautifully, too.
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Vegetable broth – Adds richness and depth of flavor while cooking.
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Onion and garlic – The aromatic base that makes the whole kitchen smell amazing.
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Curry powder – Brings warmth and complexity to the dish.
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Ground cinnamon – Just a touch for subtle sweetness.
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Dried sage – Adds that earthy note that pairs perfectly with the rice.
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Ground clove – A small pinch goes a long way for a rich, spiced finish.
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Salt – To balance and bring out the flavors.
How I Cook It on the Stovetop
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Rinse the rice. This step keeps it from getting gummy and ensures fluffy grains.
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Prep your aromatics. Dice the onion and mince the garlic so they’re ready to go.
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Sauté the aromatics. In a medium pot, warm a splash of veggie broth and cook the onion and garlic until soft and golden.
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Toast the rice and spices. Stir in the rice, curry powder, cinnamon, sage, clove, and salt for about a minute — this wakes up the spices.
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Simmer until tender. Pour in the rest of the broth, bring it to a simmer, then cover and cook until the rice is tender and the liquid is mostly absorbed, about 30–45 minutes.
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Rest and fluff. Let it sit for a few minutes off the heat, then fluff with a fork and serve.
Instant Pot Method
If you’ve got an Instant Pot, this recipe is even easier:
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Sauté the onion and garlic on the Sauté setting.
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Add the rice, seasonings, and broth.
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Seal and cook on Manual High for 25 minutes.
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Allow a natural pressure release for 15 minutes, then vent the rest.
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Fluff with a fork and let it sit for a couple of minutes before serving.
Tips From My Kitchen
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Double the batch. Wild rice keeps well in the fridge, and leftovers make weekday meals so much easier.
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Use good broth. Since the rice absorbs so much liquid, a flavorful vegetable broth makes a big difference.
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Taste as you go. Depending on the blend, you might need to adjust the cooking time or liquid slightly.
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Finish with herbs. A sprinkle of fresh parsley or thyme before serving adds a bright, fresh note.
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Don’t rush the rest. Letting the rice sit for a few minutes off the heat helps it absorb any remaining liquid and makes for fluffier grains.
Serving Ideas
This seasoned wild rice is endlessly versatile. Here are some of my favorite ways to enjoy it:
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As a hearty side with vegan meatloaf, roasted vegetables, or a simple tofu stir-fry.
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Stuffed in roasted vegetables like bell peppers or acorn squash for a stunning main dish.
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In soups and stews to add extra body and nutrition.
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As a salad base, tossed with chickpeas, greens, and a lemony dressing for a quick lunch.
Storing and Reheating
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Refrigerate: Store cooled rice in an airtight container in the fridge for up to 5 days.
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Reheat: Warm gently on the stovetop with a splash of broth or water, or microwave in short intervals, stirring in between.
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Freeze: Wild rice freezes well. Store in freezer-safe bags for up to 2 months; thaw overnight in the fridge before reheating.
FAQs
Can I make this with just wild rice, not a blend?
Yes! True wild rice works beautifully; just keep in mind it usually takes closer to 45 minutes to cook.
Can I use water instead of broth?
You can, but broth adds more depth of flavor. If you’re using water, increase the seasonings a bit.
Why rinse the rice first?
Rinsing removes surface starch, which helps keep the grains separate and fluffy instead of sticky.
Can I add vegetables to this?
Absolutely! Diced carrots, celery, or even mushrooms sautéed with the onions are great additions.
How do I make it oil-free?
Just sauté your aromatics in a splash of broth instead of oil — it works perfectly.
Best Seasoned Wild Rice
Nutty, chewy, and perfectly spiced, this seasoned wild rice makes a wholesome and flavorful side dish.
Ingredients
- ½ cup wild rice or wild rice blend
- ¾ cup onion, chopped
- 2 cloves garlic, minced
- 1½ cups vegetable broth, divided
- ½ teaspoon ground curry powder
- 1 teaspoon ground cinnamon
- 2 whole cloves
- ½ teaspoon dried sage
- Salt and pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Rinse the wild rice thoroughly and set aside.
- In a medium saucepan, heat about 3 tablespoons of vegetable broth (or water) over medium-high heat. Sauté the onion and garlic until soft and golden, about 3–4 minutes, adding a splash more broth if needed.
- Stir in the rinsed rice along with curry powder, cinnamon, sage, cloves, and a pinch of salt. Cook for 1 minute to let the spices bloom.
- Pour in the remaining vegetable broth, bring to a simmer, and cover. Let the rice cook gently, stirring occasionally, until tender and most of the liquid is absorbed — about 30–45 minutes. Wild rice takes longer, while blends may cook faster.
- Once the rice is tender, reduce heat to low and let any excess moisture cook off for 1–2 minutes. Remove from heat, fluff with a fork, and garnish with parsley if desired.
Notes
- This seasoned wild rice is perfect with roasted veggies, plant-based proteins, or hearty mains like baked tofu or grilled tempeh. It also works wonderfully as a flavorful stuffing for bell peppers, acorn squash, or mushrooms.
Nutrition Information
Yield
2Serving Size
1Amount Per Serving Calories 208Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 655mgCarbohydrates 45gFiber 4gSugar 6gProtein 6g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
My Final Thoughts
This seasoned wild rice recipe has become a staple in my kitchen for good reason. It’s simple, flavorful, and versatile enough to fit into almost any meal. Whether it’s a holiday spread, a quick weeknight dinner, or meal prep for the week, this dish delivers every single time.
Once you make it a couple of times, you’ll probably start tweaking the seasonings to match your own taste — and that’s when it really starts feeling like your recipe.
