June 22, 2020 · Comments Off on Wild Rice Recipes

Wild Rice Recipes

Food Stylist/Photography by Elaine West

Wild rice is an aquatic grass harvested for its seed.  Since it isn't a rice, it doesn't cook like rice. In fact, it is much easier! It cooks like pasta! Take the lid off as often as you wish when cooking. If you need more water during cooking, add it. Test for texture at about 20 minutes and continue to cook until desired texture. 

Sandhill Wild Rice and Sandhill Organic Wild Rice are faster cooking than some of the other wild rices on the market, but it does take a little longer than white or brown rice. As it takes 20 to 25 minutes to cook--compared with up to 45 minutes for other wild rice brands--and with everyone’s busy schedules, we recommend cooking the entire 16 oz bag of wild rice at one time. Put in the refrigerator or freeze in one cup container to use in your favorite recipes. Buy Products Here.


Rinse thoroughly with cold water and drain.
Bring 3 1/2 cups water or stock to a boil.
Add a pinch of salt.
Stir in 1 cup uncooked Wild Rice, reduce heat and simmer, covered 20-25 minutes or just until kernels puff open.
Uncover and fluff with a fork and simmer an additional 5 minutes. Drain off any excess liquid and serve.
Yield: 3 to 4 cups.


Rinse thoroughly with cold water and drain.
Add 2 1/2 cups liquid and 1 cup rinsed rice to Instapot.
Cook on High pressure for 11 minutes for an al dente texture, 12 minutes for a softer texture.
Quick-release, drain excess liquid and serve.
Instead of water, the following can be substituted:

  • Chicken, beef or vegetable stock
  • Bone broth for added protein
  • Miso broth
  • Cinnamon stick and whole cloves added to lightly salted water.


Substitute Sandhill Wild Rice or Sandhill Organic Wild Rice for steel cut oats for breakfast cereal. It’s high in protein and super easy to cook. Add in any combination of fruits (fresh and dried), nuts, coconut, chocolate, honey, brown sugar, and bacon for a breakfast on the wild side. Set up a breakfast bar for guest and family and let them create their own unique cereal. 

Wild Rice Coconut Cereal

1 c cooked Sandhill Wild Rice
1/4 c coconut
1 tbsp. chia seeds
1 tbsp. flax seed
1 tsp.  brown sugar (optional)
1/2 cup milk or nut milk

Mix all ingredients except milk in serving bowl. Pour milk on top of combined ingredients and serve. Can be served cold or warmed in microwave for 45 seconds.

Serving size – 1.

Wild Rice Fruit Nut Cereal

1 c cooked Sandhill Wild Rice
1/2 apple, chopped
1/2 c chopped walnuts or almonds
1/4 c maple syrup or honey

Combine all ingredients in serving bowl! Enjoy!

Serving size – 1

Sweet and Savory Wild Rice Cereal

1 c cooked Sandhill Wild Rice
1 piece bacon
1/8 c raisins
1 tbsp. maple or favorite berry syrup

Fry bacon until crispy. Place on paper towel to cool. Crumble. Mix wild rice, raisins and your favorite syrup in serving bowl. Top with crumbled bacon.

Serving size – 1

Sandhill Wild Rice Omelet

3 eggs
Salt and pepper to taste
1/2cup cooked Sandhill Wild Rice
1/4 cup shredded cheddar or jack cheese
2 tbsp. salsa

In small bowl whisk eggs, salt and pepper together. Heat an 8-in. nonstick skillet coated with cooking spray over medium heat. Add egg mixture. As eggs set, lift edges, letting uncooked portion flow underneath. When nearly set, spoon wild rice over eggs; fold in half and press down lightly for about 30 seconds. Remove and put on serving plate. Top with cheese and salsa.

Potato Pancakes with Wild Rice

The creamy taste of these potato pancakes made with Sandhill Wild Rice, cheese and sour cream will beef up your breakfast eggs, and makes for a delicious dinner side dish. It's a handy recipe for using up leftover mashed potatoes, too!

2 1/2 c mashed potatoes
1 c cooked Sandhill Wild Rice
1 egg
1/2 c flour
3/4 c shredded cheese
Sour cream
Green onions (chopped)
Salt, pepper and garlic salt to taste

Mix the first five ingredients together. Form into a ball and flatten by hand. Fry in oil until golden brown on both sides.

Garnish with sour cream and green onions.


The advantage of wild rice is that it can serve as an individual meal or as a side dish that pairs well with many other side dishes. For your lunch or dinners, you can also add wild rice as a substitute for other rice or grains--or in combination with them. It's versatile, tasty and healthy--a winning combination!

Minted Wild Rice Salad

1 c (1/2 lb) raw Sandhill Wild Rice
5 1/2 c defatted chicken stock or water
1 c chopped and toasted almonds
1 c dried cranberries
Grated zest of 1 large orange
1/4 c chopped fresh mint
4 scallions (green onions), well rinsed and thinly sliced
1/4 c olive oil
1/3 c fresh orange juice
1 1/2 teaspoons salt, or to taste
Freshly ground black pepper, to taste

Put the rice in a saucepan and run cold water over it. Drain out water.

Add the stock or water and bring to rapid boil. Adjust the heat to a gentle simmer and cook, uncovered for 25 minutes. After 20 minutes, check for doneness; the rice should not be too soft. Strain out any excess liquid. Trance the drained rice to a bowl.

Add the remaining ingredients to the rice and toss gently. Adjust the seasonings and let the mixture stand for 2 hours to allow the flavors to develop.

Serve at room temperature.

Hamburger-Wild Rice Lumpia

2 lb ground beef
1 bushel green onions
1 bushel cilantro
1 garlic clove
1/2 pack coleslaw mixture
Salt and pepper to taste
Garlic salt, Oriental seasoning, chili powder to taste
1 c prepared Sandhill Wild Rice
1 package of egg roll wraps or lumpia wraps

1 egg, beaten for coating egg roll or lumpia wraps

1 jar of Grama's Sweet Chili Sauce for dipping

Finely chop onion, cilantro and garlic.
Mix with all other ingredients (except egg mixture and chili sauce)
Take 1/4 c of mixture and add to egg roll or lumpia wrap. Fold ends in and roll up.

Dab fingers in egg mixture and dab on the end of wraps to seal.

Cook in a deep fryer until golden brown.

Dip in Grama's Sweet Chili Sauce, or wasabi or hot mustard.

Sandhill Wild Rice Burgers

5 c cooked Sandhill Wild Rice
1 c mushrooms, finely diced
1/4 c finely diced onions
1 tsp. crushed garlic
4 eggs
1 1/2 c mayonnaise
1 c breadcrumbs
1 tsp. each salt, pepper
1 tbsp. oil

Mix all ingredients thoroughly. Refrigerate for 1 hour. Form into patties.   Heat 1 tbsp. oil over medium high heat. Add the patties and fry until browned on both sides. Serve on bun, wrap or lettuce with your favorite condiments. 

Photo Courtesy of Nourish and Fete.com/Monica Lensink.

Instant Pot Wild Rice Soup

This creamy, hearty Instant Pot wild rice soup is a recipe by Monica Lensink of Nourish and Fete. The soup warms you from the inside out and is so easy to make–a set and forget situation!


Soup base:

    5 medium carrots, peeled and chopped

    5 stalks celery, chopped

    8 oz fresh mushrooms, sliced

    1 small yellow onion, chopped

    1 c wild rice, uncooked

    4 c vegetable or chicken broth

    4 cloves garlic, minced

    1 t salt

    1 t dried thyme

    1/2 t dried sage

    1/2 teaspoon dried rosemary

Add at the end:

    1 c kale leaves, chopped into bite-sized pieces

Stovetop roux:

    4 T butter

    1/3 c all-purpose flour

    1 1/2 c milk, any kind


    Add all the soup base ingredients, carrots through rosemary, to the Instant Pot and stir to combine. Cover, seal the lid, and cook on manual/high pressure for 40 minutes. When finished, use the quick release function to vent steam. Open the lid and toss in the kale, leaving the Instant Pot on the keep warm setting.

    To make the roux, melt butter in a medium saucepan over medium heat. Whisk in the flour, and cook for 1-2 minutes. Gradually add the milk, whisking constantly, until the sauce is thick and smooth.

    Pour the roux into the Instant Pot, stir everything together to combine well, and serve. Enjoy!

Prep Time: 15 mins | Cook Time: 40 mins | Total Time: 55 mins | Servings: 6


Wild Side Cookies

1 c butter
2 1/2 c flour
1 c brown sugar
1 tsp. baking soda
1 c white sugar
1/2 c chocolate chips
1 tsp. vanilla
1/2 c raisins
2 eggs
1/2 c nuts, chopped
1 c cooked Sandhill Wild rice (finely chopped)
1/2 c coconut    

Blend butter, sugars and vanilla until fluffy. Add eggs.  In a separate bowl mix all dry ingredients. Add to butter mixture and mix until combined. Stir in wild rice, chocolate chips, raisins, nuts and coconut. 

Bake 14 minutes at 350 degrees.