california wild rice recipes
See below for delicious recipes featuring California Wild Rice!
Cool Wild Rice salad
Ingredients
For the vinaigrette:
Directions
Recipe courtesy of the California Olive Committee
Recipe developed by This Mess Is Ours
For the vinaigrette:
- 1 clove garlic, minced
- 1/2 tablespoon dried oregano
- 1/4 teaspoon Dijon mustard
- 1/8 cup red wine vinegar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup good olive oil
- 1 (8-ounce) pack of California wild rice, prepared per package instructions
- 1 (12-ounce) jar roasted red bell peppers, drained and chopped
- 1 (7.5-ounce) jar quartered marinated artichoke hearts, drained and halved
- 1/4 cup sun-dried tomatoes packed in oil, drained and sliced
- 1 green onion, light and dark green parts sliced thin
- 4 ounces feta cheese, crumbled
- 1/4 cup pitted green olives, sliced
- 1/4 cup pitted black olives, sliced
Directions
- For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. Still whisking, slowly add the olive oil to make an emulsion. Set aside.
- In a large mixing bowl combine the prepared wild rice, roasted peppers, artichoke hearts, sun-dried tomatoes, and green onions. Pour the vinaigrette over the top and toss to combine.
- Add the feta cheese and the olives then toss lightly. Set aside for 30 minutes to allow the flavors to blend. Serve at room temperature.
Recipe courtesy of the California Olive Committee
Recipe developed by This Mess Is Ours
Wild Rice Stuffing
Yields: 8 Servings
Prep time: 15 minutes
Cook time: 50 minutes
Ingredients
Directions
Recipe courtesy of the California Olive Committee
Recipe developed by This Mess Is Ours
Prep time: 15 minutes
Cook time: 50 minutes
Ingredients
- 1 1/2 cups California wild rice blend
- 3 tablespoons olive oil, divided
- 1 1/2 cups, plus 2 tablespoons vegetable broth divided
- 2 large shallots, minced small
- 2 celery ribs, chopped
- 8 ounces baby portabella mushrooms, sliced
- 3 cloves garlic, minced
- 2 teaspoons chopped fresh thyme
- 2 teaspoons chopped fresh sage
- 1/2 cup toasted pecans, roughly chopped
- 1/2 cup whole, pitted California black olives, halved
- 1/2 cup whole, pitted California green olives, halved
- Kosher salt and black pepper to taste
- Zest and juice of 1 lemon
Directions
- First, cook the rice. You can cook it on the stove or an Instant Pot.
- To cook on the stove: Add 1 1/2 cups California wild rice blend, 2 1/4 cups vegetable broth (or water), and a pinch of salt to a medium saucepan and bring to a boil. Place a lid on top of the pan and turn the heat down to low. Simmer for 40-45 minutes or until rice is al dente. Remove the pan from the heat and let sit for 5 minutes with the lid on. Remove the lid and fluff the rice with a fork.
- To cook in the Instant Pot: Add 1 1/2 cups California wild rice blend, 1 1/2 cups vegetable broth, 1 teaspoon olive oil, and a pinch of salt to the Instant Pot. Place the lid on the Instant Pot and turn until it locks, making sure to seal the vent. Set to manual high pressure and cook for 15 minutes. When the Instant Pot beeps, natural pressure release for 10 minutes and then carefully vent the remaining steam. Open the lid and fluff the rice with a fork.
- In a large skillet, heat the remaining olive oil over medium high heat. Add the shallots and celery and sauté for 3 to 5 minutes, or until tender. Add the sliced mushrooms, garlic, herbs and the remaining 2 tablespoons broth and cook until vegetables are softened. Add the cooked wild rice to the skillet and stir to combine. Remove from the heat.
- Add the olives, pecans, lemon zest and juice to the wild rice mixture then season liberally with salt and pepper to taste.
Recipe courtesy of the California Olive Committee
Recipe developed by This Mess Is Ours
BLUEBERRY ARUGULA SALAD WITH WILD RICE & FRESH CORN
This springtime salad is loaded with California goodness including fresh blueberries, corn and arugula. Topped with earthy wild or red rice, salty Parmesan cheese and a sweet tart dressing, this is a salad you’ll want to serve all season long.
Prep time: 15 minutes
Serving size: Serves 4-6
Ingredients:
FOR THE SALAD
6 ounces of wild arugula
1 cup cooked wild or red rice
1 pint California blueberries
1 small red onion, thinly sliced
¾ cup fresh corn kernels from approximately one ear of corn
5 ounces of Parmesan cheese, shaved
FOR THE DRESSING
⅓ cup honey
3 tablespoons freshly squeezed lemon juice (from approximately one lemon)
1 tablespoon minced shallot
1 teaspoon dijon mustard
¼ teaspoon Worcestershire sauce
⅓ cup extra virgin olive oil (or avocado oil)
pinch salt and pepper, to taste
Instructions:
Make the dressing. Whisk the honey, lemon juice, shallot, dijon mustard, and Worcestershire sauce until smooth in a medium bowl. Add the olive oil in a steady drizzle while whisking constantly to emulsify the dressing. Add salt and pepper to taste. Store dressing in a jar until ready to use. Can be made up to 3 days ahead.
Toss the arugula, rice, blueberries, sliced red onion, and corn kernels in a large salad bowl. Drizzle the dressing over the salad, one tablespoon at a time, until lightly coated with the dressing. Toss thoroughly. Top with shaved parmesan and additional salt and pepper to taste.
Prep time: 15 minutes
Serving size: Serves 4-6
Ingredients:
FOR THE SALAD
6 ounces of wild arugula
1 cup cooked wild or red rice
1 pint California blueberries
1 small red onion, thinly sliced
¾ cup fresh corn kernels from approximately one ear of corn
5 ounces of Parmesan cheese, shaved
FOR THE DRESSING
⅓ cup honey
3 tablespoons freshly squeezed lemon juice (from approximately one lemon)
1 tablespoon minced shallot
1 teaspoon dijon mustard
¼ teaspoon Worcestershire sauce
⅓ cup extra virgin olive oil (or avocado oil)
pinch salt and pepper, to taste
Instructions:
Make the dressing. Whisk the honey, lemon juice, shallot, dijon mustard, and Worcestershire sauce until smooth in a medium bowl. Add the olive oil in a steady drizzle while whisking constantly to emulsify the dressing. Add salt and pepper to taste. Store dressing in a jar until ready to use. Can be made up to 3 days ahead.
Toss the arugula, rice, blueberries, sliced red onion, and corn kernels in a large salad bowl. Drizzle the dressing over the salad, one tablespoon at a time, until lightly coated with the dressing. Toss thoroughly. Top with shaved parmesan and additional salt and pepper to taste.
BLUEBERRY WILD RICE BREAKFAST BOWL
MAKES 2 SERVINGs
Time: 5 minutes or less
Ingredients
1 cup cooked California wild rice, warm
1 cup California blueberries
4 teaspoons maple syrup
¼ teaspoon cinnamon
1 cup unsweetened coco-cashew milk
Instructions
Time: 5 minutes or less
Ingredients
1 cup cooked California wild rice, warm
1 cup California blueberries
4 teaspoons maple syrup
¼ teaspoon cinnamon
1 cup unsweetened coco-cashew milk
Instructions
- Combine warm wild rice, blueberries, maple syrup and cinnamon in two separate bowls.
- Pour milk over top and serve!
Wild rice pudding
Ingredients
To serve
Recipe developed by: This Mess is Ours
- 12 cups water
- 1/2 cup California Wild Rice
- 1/2 cup short-grain brown rice
- 1/2 cup maple syrup
- 4 cups pistachio milk
- 1/2 vanilla bean seeds scraped from pod or 1/2 tablespoon vanilla bean paste or extract
To serve
- fresh raspberries
- toasted almonds
- In a large saucepan, bring the water to a rolling boil. Add the wild and brown rice. Lower the heat, cover and cook gently for 40-50 minutes, until tender. Drain the rice and return it to the pan.
- Add the maple syrup and 3 1/2 cups of the pistachio milk to the rice, bring to a boil.
- Combine the cornstarch, salt, and the remaining 1/2 cup pistachio milk, stirring to combine completely. Add the cornstarch mixture to the rice and return to a boil. Reduce heat, cover partially and cook very gently over low heat, stirring often for 40-45 minutes more or until very thick and creamy. Stir in the vanilla extract.
- Serve warm or cold with fresh berries and toasted nuts. Store any leftovers in the refrigerator for up to 3 days.
Recipe developed by: This Mess is Ours