california wild rice recipes

See below for delicious recipes featuring California Wild Rice! 
Apple cider braised & wild rice
​Developed in partnership with USA Rice
Ingredients
  • 2-3 lbs bone-in, skin-on chicken pieces (thighs, legs, breasts or any combination!)
  • Salt and freshly ground pepper
  • 2 tablespoons olive oil
  • 1 shallot, finely chopped
  • 2 cups apple cider
  • 1/ 2 cup dry white wine
  • 1 cup bone broth or chicken broth
  • 2 tablespoons coarse grain Dijon mustard
  • 1 cup uncooked California wild rice, rinsed in cold water
  • 1/ 4 cup unsalted butter (plus more for placing under the chicken skin)
  • 2 tablespoons chopped fresh parsley
Instructions
  1. Preheat the oven to 350˚F. Season the chicken generously with salt and pepper.
  2. ​Heat a large enameled cast-iron braising pan with lid over medium heat until very hot. Add oil and shallot to pan, sautéing until soft, about 1-2 minutes. Stir frequently, being careful not to burn. Add chicken and sear skin side down for 4 minutes on each side. Transfer to a plate. When cool enough to handle, slip a pat of butter underneath the skin of each piece of chicken. This will fry the skin from the inside out, resulting in super crispy skin!
  3. Pour the cider and wine into the pan and bring to a boil, scraping off the bits from the bottom of the pan with the edge of a wooden spoon. Let reduce for 5 minutes.
  4. Add the broth and stir in mustard. Bring to a boil. Add rice, cover and carefully transfer to the oven for 20 minutes. Return chicken to pan, skin side up. Cover and transfer to the oven for 45-50 minutes more or until rice is cooked* and the internal temperature of the chicken reads 165˚F on a digital-read thermometer. Uncover and broil chicken for the last 5 minutes of cooking.
  5. Stir in ¼ cup butter and parsley and serve.
baked jeweled wild rice
​Developed in partnership with USA Rice
​Prep Time: 40 minutes
Cooking Time: 1 hour
Servings: 4

Ingredients
  • ​Baked jeweled wild rice
  • 1 cup California wild rice blend
  • 2 garlic cloves, minced
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • Kosher salt, to taste
  • Black pepper, to taste
  • ¼ teaspoon ground fennel
  • 2 cups boiling water
  • 2 tablespoons unsalted butter, melted
  • ½ cup toasted sliced almonds
  • 2 tablespoons chopped fresh mint
  • 1 teaspoon orange zest




Olive sun-dried tomato tapenade:
  • ⅓ cup chopped kalamata olives
  • ⅓cup chopped castelvetrano olives
  • ⅓ cup chopped sun-dried tomatoes
  • ⅓ cup chopped parsley
  • 1 garlic minced
  • 1 tablespoon capers
  • 1 tablespoon lemon juice
  • ¼ cup extra virgin olive oil
  • Salt and pepper
​

Instructions 
  1. Preheat oven to 350 degrees F.
  2. Combine wild rice blend with minced garlic, cumin, coriander, salt, pepper, fennel inbaking dish or Dutch oven. Pour boiling water and melted butter and stir to combine.Cover and bake for 1 hour or until tender, stirring rice halfway through. If rice appearsdry, add more water as needed.
  3. Meanwhile, make the tapenade. Combine all ingredients in a medium bowl including olives, sun-dried tomatoes, parsley, garlic, capers, lemon juice, and olive oil. Season with salt and pepper. Let sit for at least 30 minutes.
  4. Remove rice from oven and let sit for 10 minutes. Remove lid and fluff rice with fork. Addalmonds, mint, and orange zest, stirring to combine. Drizzle tapenade on top and serve.
black & wild rice salad with sweet potatoes & tahini sauce
​Developed in partnership with USA Rice

Ingredients Roasted Sweet Potatoes
  • 2 medium sweet potatoes
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1/4 tsp cinnamon
Salad Toppings
  • 1/3 red onion, thinly sliced
  • 1/3 cup finely chopped walnuts
  • 1/2 cup pomegranate seeds
  • 2-3 cups arugula
  • 1/2 cup crumbled feta or goat cheese
Green Goddess Tahini
  • 1/2 cup tahini (sesame paste) 
  • 1/2 cup + 2 tbsp water
  • 2 tbsp olive oil
  • 2 cloves of garlic
  • 1/3 cup parsley
  • 1/3 cup basil
  • 1/4 cup mint leaves
  • 1 tsp honey
  • Juice from 1/2 lemon, about 2 tbsp
  • Salt to taste, about 1/2 tsp

Instructions
  1. Preheat your oven to 375 F.
  2. Rinse the sweet potatoes and cut them into cubes. Toss them together with the 2 tbsp of olive oil, salt, garlic powder and cinnamon. Bake for 45 minutes, flipping halfway through.
  3. Prepare your rice as instructed on package. Once ready, set aside.
  4. While the rice and the sweet potatoes cook, prepare your green tahini sauce by blending all of the sauce ingredients together in a blender until smooth. Add more water by the tablespoon if needed to thin it out.
  5. Once the rice is ready, season it with salt.
  6. Transfer your rice to a large shallow serving dish, and start layering your toppings starting with the arugula, then sweet potatoes, onions, feta cheese, walnuts, and pomegranate seeds.
  7. When ready to serve, drizzle your tahini dressing over the top, and serve the dish cold or at room temperature! I suggest mixing the tahini in only when ready to serve.
  8. Leftovers will stay fresh in the fridge for up to 1 week. Store the rice mixture in an airtight container, and the tahini in a separate container.
blueberry arugula salad with wild rice & fresh corn
​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
  1. Make the dressing.
  2. 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.
  3. Add salt and pepper to taste.
  4. Store dressing in a jar until ready to use. Can be made up to 3 days ahead.
  5. Toss the arugula, rice, blueberries, sliced red onion, and corn kernels in a large salad bowl.
  6. Drizzle the dressing over the salad, one tablespoon at a time, until lightly coated with the dressing.
  7. Toss thoroughly. Top with shaved parmesan and additional salt and pepper to taste.
blueberry wild rice breakfast bowl
Serving Size: 2
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
  1. Combine warm wild rice, blueberries, maple syrup and cinnamon in two separate bowls.
  2. Pour milk over top and serve!
cheesy chicken wild rice casserole
​Developed in partnership with USA Rice

Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Serving Size: 8
Author: Laura Doerr

Ingredients
  • ¼ cup olive oil
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1/2 tsp dried thyme leaves
  • 1 tsp rubbed sage
  • 2 cups cooked chopped chicken, such as rotisserie chicken
  • 1 cup cooked California wild rice
  • 2 cups cooked brown rice
  • 1/2 tsp kosher salt
  • Fresh cracked black pepper to taste
For the Sauce
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups low sodium chicken broth
  • 1 tbsp sherry cooking wine
  • Fresh cracked black pepper, to taste
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • Pinch of rubbed sage for topping
Instructions
  1. Preheat oven to 350˚F. Spray a 9×13-inch casserole dish with non-stick cooking spray.
  2. Add olive oil, carrots, celery, and onions to a large pot or Dutch oven over medium-high heat. Sauté for 5-10 minutes. Stir in garlic, dried thyme leaves, and rubbed sage, cook for 1 minute. Stir in chopped chicken, wild rice, brown rice, and salt and pepper. Cover and remove from heat while you make the sauce.
  3. To make the sauce, in a medium saucepan, melt butter over medium-low heat. Whisk in flour, and whisk continuously for 1-2 minutes to cook out the raw flour. Slowly pour in the chicken broth while whisking, bring heat up to high until sauce is boiling. Reduce heat to low and whisk in sherry wine, fresh cracked pepper, and the 2 cups of sharp cheddar cheese. Once smooth and cheese is fully melted, pour sauce into the chicken and rice mixture. Stir to combine, and pour into the prepared baking dish. Top with Monterey Jack cheese. Bake for 25 minutes or until sides begin to bubble and cheese is melted.
  4. Sprinkle with rubbed sage for garnish and extra flavor.
​

Recipe Notes
Prep time does not account for rice cooking time. Make sure to read your rice instructions and plan for rice cooking time.
If casserole seems too dry, stir in additional chicken broth before transferring to baking dish.
cool wild rice salad

Ingredients
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
For the salad:
  • 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 

Instructions
  1. 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. 
  2. 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. 
  3. 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
fall wild rice pilaf
​Developed in partnership with USA Rice

Ingredients
For the pilaf
  • 1 cup California wild rice
  • 1 delicata squash, cut into half moons with the seeds removed
  • 1 cup cauliflower florets
  • 1 cup butternut squash, cubed
  • 2 tbsp. Avocado oil
  • Salt and pepper
  • 2 ½ cup lacinato kale, destemed and slightly massaged
  • 1 cup chickpeas, rinsed and drained
  • 2 medium-sized apples, chopped
  • ¼ cup pumpkin seeds
  • ⅓ cup shredded parmesan
 
For the pumpkin vinaigrette
  • 2 tbsp. Apple cider vinegar
  • 2 tbsp. Pumpkin puree
  • 1 tsp. Dijon mustard
  • ¼ cup extra-virgin olive oil
  • Pinch of salt, pepper and red pepper flakes
 
Instructions
  1. Preheat the oven to 400 degrees. Toss the delicata squash, cauliflower, and butternut squash with the avocado oil and salt and pepper. Roast for about 15-20 minutes, tossing halfway through.
  2. In the meantime, cook the CA wild rice according to package directions on the stove or in a rice cooker.
  3. Prepare the apples, chickpeas and kale. Slightly massaging the kale with a little bit of oil so that it softens. Next, prepare the pumpkin vinaigrette by whisking all of the ingredients together in a small bowl.
  4. Once the rice has cooked and the veggies have roasted, toss everything together, topping with pumpkin seeds and parmesan cheese last followed by the vinaigrette and enjoy! 
instant pot wild rice soup
​Developed in partnership with USA Rice

Ingredients
  • 1 cup yellow onion, diced
  • 2 celery stalks, sliced
  • 3 carrots, sliced
  • 4 garlic cloves, minced
  • ½ tsp red pepper flakes
  • Salt and pepper to taste
  • 2 cups California wild rice 
  • 64 oz. vegetable broth, divided
  • 2 cups mushrooms, any variety, sliced 
  • ¼ cup olive oil
  • ½ tsp thyme
  • 1 cup milk of choice
  • ½ cup parmesan cheese

Instructions
​1. Turn Instant Pot to sauté, then add the onion, celery, carrots, garlic, red pepper, salt, and
pepper and sauté with 1-2 tbsp olive oil for 2-3 minutes.
2. Then, add rice and 32 oz. vegetable broth and pressure cook for 15 minutes.
3. While the rice is cooking, cook the mushrooms: heat olive oil in a large skillet, then add
the mushrooms and thyme and sauté until the mushrooms are crispy, about 5 minutes;
set aside.
4. Once the Instant Pot beeps, pressure release it and carefully open the lid. Stir in the
milk, cheese, the rest of the broth and HALF of the mushrooms.
5. Divide soup into bowls, then top it with the remaining mushrooms. Enjoy!
mango avocado wild rice power bowl with salmon
​Developed in partnership with USA Rice

Ingredients
  • 1 cup California wild rice
  • 2 cups vegetable broth 
  • 1 mango, diced 
  • 1 large avocado, diced 
  • 1-2 roma tomatoes, diced 
  • 1 small to medium (of ½ of a large) red onion, diced 
  • 1 small jalapeno, diced
  • 2 cloves garlic, minced  
  • ¼ cup cilantro, chopped 
  • 2 wild-caught salmon filets
  • 1 tsp. salt
  • ½ tsp. pepper 
  • 2 tsp. paprika
  • 2 tsp. chili powder 
  • Zest and juice of 1 lime 
  • 2 tsp. honey 
  • 1 tbsp. olive oil
 
Instructions
  1. Prepare rice with vegetable broth according to package directions in a rice cooker or on the stovetop. 
  2. While the rice is cooking, prepare the mango avocado salsa. Dice mango, avocado, tomato, red onion, and jalapeno. Mix together, add salt, lime juice and cilantro and refrigerate until ready to assemble. 
  3. Season salmon with salt, pepper, paprika, chili powder, lime juice and zest and honey and olive oil on top. Preheat the oven to 400 degrees F and bake salmon for 10-12 minutes, broiling for the last couple minutes if desired. 
  4. To assemble the bowls, toss the wild rice with the mango avocado salsa and top with salmon. Garnish with lime, and extra fresh cilantro -- enjoy! 
meditterranean wild rice bowl
​Developed in partnership with USA Rice
​Serving Size: 4
Prep time: 30 min
Cook time: 60 min
 
Ingredients
Rice:
  • 1 cup California wild rice
  • 3 1/2 cups water
 Roasted Cauliflower:
  • 2 teaspoons avocado oil
  • 1 small cauliflower, florets only
  • 1 teaspoon ground cumin
  • 1 teaspoon sumac (or sub paprika)
Dressing:
  • 1/2 cup extra-virgin olive
  • 3 tablespoons lemon juice
  • 1 tablespoon red wine vinegar
  • 2 teaspoon dijon mustard
  • 1 teaspoon dried oregano
  • 1 clove garlic minced
  • 1/2 teaspoon sea salt
Salad:
  • 4 kale leaves
  • 1 teaspoon extra-virgin olive oil
  • 2 (15.5 ounce) cans chickpeas
  • 12 ounces cherry tomatoes
  • 1 cup finely sliced red cabbage
  • 2 carrots, peeled and shredded
  • 12 kalamata olives
  • 2 medjool dates, sliced
 
 
Instructions
  1. Preheat oven to 400°F. Line a large baking tray with silicone liner or parchment.
For the rice:
  1. Bring rice and water to a boil in a 3-quart sauce pan. Lower heat and cover. Cook for 55 minutes until tender. Remove from heat, allow to sit for 5 minutes. Drain any remaining water.
  2. While rice cooks, prepare cauliflower. In a medium bowl, stir together avocado oil, sumac (or paprika) and cumin.
  3. Add cauliflower florets and massage mixture in with your hands. Spread onto prepared baking sheet and roast for 25-30 minutes.
  4. Set aside bowl (reuse it to toss the salad).
  5. While rice is cooking and cauliflower is roasting, make dressing. Combine dressing ingredients in a 16 ounce jar and shake vigorously. Massage kale, Remove stem from kale leaves. Tear kale leaves into small pieces and add to bowl.
  6. Add olive oil and massage for one minute. Add chickpeas, tomatoes, cabbage, carrots, olives and dates.
  7. Assemble bowls. Divide rice, roasted cauliflower and salad into four large bowls. Top with dressing and enjoy.
 
Leftovers will keep in the fridge for up to five days. Store dressing separately and add just before serving.
mushroom & wild rice soup
Developed in partnership with USA Rice

Ingredients
  • 1 lb ground turkey 
  • 1 lb mushrooms, rinsed and chopped 
  • 1 1/2 cup California wild rice blend, rinsed 
  • 5 large carrots, chopped in 1/2 inch rounds
  • 1 large yellow onion, finely chopped
  • 5 cloves of garlic, minced
  • 4 stalks celery, chopped 
  • 3 tbs olive oil 
  • 6 cups of chicken bone broth 
  • 1 tsp salt, pepper to taste
  • 5 fresh sprigs of thyme, chopped
  • 2 fresh sprigs of rosemary, chopped
  • 1/2 tsp red pepper flakes
  • 1/2 cup heavy cream 
  • 1/2 cup grated parmesan
 
Instructions
  1. Add olive oil to a stock pot and heat. Add ground turkey and cook until browned, about 3 minutes. 
  2. Add in chopped garlic, onion, celery, and carrots. Stir every 30-45 seconds until veggies are softened and meat is fully cooked. Add in salt and pepper. 
  3. Add mushrooms, wild rice, thyme, rosemary, red pepper flakes, and broth. 
  4. Bring to a boil and reduce heat to a simmer. Simmer covered for 30-45 minutes or until rice is fully cooked. If the soup has begun to thicken too much, add additional 1-2 cups of water. 
  5. Add in parmesan cheese and heavy cream and stir until the cheese is fully melted. 
  6. Add additional salt and pepper per taste preferences and enjoy. ​
roasted beet & goat cheese wild rice salad
​Developed in Partnership with USA Rice
​
​Ingredients
  • 2.5 lb red and golden beets
  • 1 cup California wild rice
  • 1 can low sodium chickpeas, drained and rinsed
  • ½ cup parsley, chopped
  • 1/3 cup goat cheese crumbles
  • Salt and pepper
Dressing
  • 2 tbsp lemon juice
  • 2 tbsp apple cider vinegar
  • 1 tbsp honey
  • 1 tbsp Dijon mustard
  • 1 tbsp chopped parsley
  • 1 clove garlic, minced
  • 3 tbsp olive oil
 
Instructions
  1. Preheat oven to 450 degrees F. Spray a covered baking dish with olive oil cooking spray.
  2. Wash and scrub beets and add them to the prepared baking dish. Sprinkle with a little salt and cover. *Alternatively, you can wrap each beet in tin foil and place on a baking sheet, if you don’t have a covered baking dish.
  3. Roast beets for 45 minutes – 1.5 hours, rotating them every 20 minutes so they cook evenly. Beets will be done cooking when fork tender. 
  4. Once beets are cool enough to handle, use your hands to squeeze off the skin under cool running water. Chop into 1 inch cubes.
  5. While the beets roast, cook the wild rice according to package instructions. I used a rice cooker on the brown rice setting, and it took about an hour.
  6. Prepare the dressing. Whisk together lemon juice, apple cider vinegar, honey, mustard, parsley, and garlic. Slowly drizzle in olive oil while continuing to whisk until well combined.
  7. Combine roasted beets, wild rice, chickpeas, parsley, and goat cheese in a large mixing bowl. Pour in dressing and toss until everything is well coated. Add salt and pepper to taste.
 
Notes:
Try to choose similar sized beets for even cooking. The smaller they are, the faster they will cook.
This salad tastes good cold and holds up well as leftovers.
Store in the fridge for up to 5 days in an airtight container. ​
Roasted Vegatables & wild rice soup
​Developed in partnership with USA Rice

Ingredients
  • 1 head garlic
  • 1 leek light green part only
  • 2 stalks celery
  • 4 baby Bella mushrooms
  • 3 medium carrots
  • 2 cups cauliflower florets
  • 2 tablespoons olive oil divided
  • 1 teaspoon sea salt
  • 8 cups low sodium chicken or vegetable stock
  • 1 bay leaf
  • 1/2 teaspoon dried thyme
  • 3/4 cup California wild rice
  • Salt to taste
​

Instructions
  • Preheat the oven to 425°F and set the oven rack to the middle position.
  • Cut about ½ inch off the top of the garlic bulb, lightly wrap it in a piece of foil, leaving it partially open at the top. Drizzle about 1 teaspoon of olive oil over the cut top.
  • Cut the leek into about ½-inch round slices. Cut the celery, mushrooms, carrots, and cauliflower into chunks, small enough to fit onto a soupspoon. Place all of the vegetables in a mixing bowl and season with the remainder of the olive oil and salt. Use your hands to toss them well so they're evenly coated.
  • Lay the garlic packet and the vegetables onto a sheet pan (I like to place a sheet of parchment paper on the pan for easier clean up). Roast them for about 15 minutes, or until they start to turn brown in spots. Turn them over and roast for about 10 more minutes.
  • Remove the vegetables from the oven and place them in a bowl. Reduce the heat to 350°F, and return the garlic packet on the tray to roast for another 15 minutes, or until it's softened.
  • When the garlic is soft, carefully squeeze out the individual cloves into the stockpot. It will be hot so you may need to hold it with a cloth or folded paper towels! The garlic cloves should be brown and soft like paste.
  • Mash the garlic cloves into a paste in the bottom of the stockpot. Add the stock and whisk it to incorporate the mashed garlic. Add the bay leaf, thyme, and wild rice. Bring the soup to a boil, and then reduce the heat to medium-low . Cover and simmer for 30 minutes.
  • Add the vegetables, and simmer for another 15 minutes, or until the rice is tender. Taste and add extra salt as needed.
Note: You can roast the vegetables and garlic well in advance and prepare the soup when you're ready.
​SUMMER SALAD WITH GRILLED VEGETABLES & WILD RICE
​Developed in partnership with USA Rice
Ingredients
  • 4 oz California wild rice uncooked
  • 4 cups arugula or other salad greens
  • 2 ears sweet corn shucked
  • 12 mini bell peppers assorted colors
  • 1 medium zucchini
  • 1 medium yellow summer squash
  • 1 cup blueberries
  • 1/2 cup feta cheese crumbled
Sweet Basil Vinaigrette
  • 1/3 cup olive oil
  • 3 tbsp rice vinegar
  • 3 tbsp basil
  • 1 tbsp honey
  • 2 cloves garlic minced
  • 1 pinch kosher salt
  • 1 pinch black pepper coarsely ground


Developed in partnership with USA Rice

Ingredients
  • 1 head garlic
  • 1 leek light green part only
  • 2 stalks celery
  • 4 baby Bella mushrooms
  • 3 medium carrots
  • 2 cups cauliflower florets
  • 2 tablespoons olive oil divided
  • 1 teaspoon sea salt
  • 8 cups low sodium chicken or vegetable stock
  • 1 bay leaf
  • 1/2 teaspoon dried thyme
  • 3/4 cup California wild rice
  • Salt to taste
​

Instructions
  1. Preheat the oven to 425°F and set the oven rack to the middle position.
  2. Cut about ½ inch off the top of the garlic bulb, lightly wrap it in a piece of foil, leaving it partially open at the top. Drizzle about 1 teaspoon of olive oil over the cut top.
  3. Cut the leek into about ½-inch round slices. Cut the celery, mushrooms, carrots, and cauliflower into chunks, small enough to fit onto a soupspoon. Place all of the vegetables in a mixing bowl and season with the remainder of the olive oil and salt. Use your hands to toss them well so they're evenly coated.
  4. Lay the garlic packet and the vegetables onto a sheet pan (I like to place a sheet of parchment paper on the pan for easier clean up). Roast them for about 15 minutes, or until they start to turn brown in spots. Turn them over and roast for about 10 more minutes.
  5. Remove the vegetables from the oven and place them in a bowl. Reduce the heat to 350°F, and return the garlic packet on the tray to roast for another 15 minutes, or until it's softened.
  6. When the garlic is soft, carefully squeeze out the individual cloves into the stockpot. It will be hot so you may need to hold it with a cloth or folded paper towels! The garlic cloves should be brown and soft like paste.
  7. Mash the garlic cloves into a paste in the bottom of the stockpot. Add the stock and whisk it to incorporate the mashed garlic. Add the bay leaf, thyme, and wild rice. Bring the soup to a boil, and then reduce the heat to medium-low . Cover and simmer for 30 minutes.
  8. Add the vegetables, and simmer for another 15 minutes, or until the rice is tender. Taste and add extra salt as needed.
Note: You can roast the vegetables and garlic well in advance and prepare the soup when you're ready.
Sweet Basil Vinaigrette
  1. Combine the olive oil, rice vinegar, honey, minced garlic, salt, and pepper in a small measuring cup, bowl, or jar. Take the fresh basil leaves and finely chop, then stir into the vinaigrette mixture. Set aside until ready to serve.
For the Wild Rice Salad
  1. Start with the wild rice as it has the longest cooking time. Rinse the uncooked wild rice in a fine mesh strainer for 1-2 minutes, then add to your rice cooker or pot. Add water in a 2:1 or 3:1 ratio (depending on your cooking method and volume). Rice cooker method will cook 45-60 minutes, stovetop cooking (simmering, covered) will cook 45-50 minutes.
  2. When rice is tender and split at the seams, revealing the inside of the grains, remove from heat and fluff with a fork. If needed, gently strain extra liquid before serving.
  3. As the rice is cooking, prepare the vegetables. To quick cook the sweet corn, shuck the ears of corn. Wrap in a damp paper towel and microwave on high heat for two minutes. Continue with grilling over high heat until char marks appear, then carefully cut the kernels from the cob.
  4. Slice the squash, zucchini, and bell peppers to your desired width and shape. Season lightly with preferred spice mix if desired, then grill on both sides. Rotate 1/4 turn halfway through cooking on each side for additional grill marks.
  5. To assemble and serve, layer the arugula or salad greens onto a serving tray (for family-style) or salad bowls or plates. Top with the grilled vegetables, fresh blueberries, feta cheese, and wild rice. Drizzle the Sweet Basil Vinaigrette over the top and serve immediately.
​THANKSGIVING WILD RICE STUFFING
​Developed in Partnership with USA Rice

Ingredients
  • 2 cups chicken or vegetable stock
  • 1 cup dry white wine
  • 1 ½ cups California wild rice
  • 1 tablespoon unsalted butter
  • 1 tablespoon garlic infused olive oil
  • 1 medium apple, peeled, cored and diced
  • 4 celery stalks, diced
  • 4 scallions, chopped
  • Kosher salt and freshly ground pepper, to taste
  • 1 tablespoon fresh sage, finely chopped plus more for garnish
  • 2 teaspoons fresh rosemary, finely chopped
  • Pinch of nutmeg
  • ½ cup dried cranberries
  • ½ cup chopped pecans
 
Instructions
  1. In a stock pot over medium heat, bring broth and white wine to a simmer. Add wild rice. Reduce heat to low and cook rice until tender, about 30 minutes.
  2. In a medium saucepan, heat olive oil and butter over medium-low heat until shimmering. Add apples, celery, and scallions. Season well with salt and pepper. Stir in the herbs and nutmeg to the pan, cooking until tender.
  3. Remove rice from heat. Stir in the apple, celery and herb mixture. Stir in the dried cranberries and chopped pecans. Adjust seasoning to taste.
  4. Serve warm topped with additional fresh sage.
vegan broccoli, cheese, & wild rice soup 
​Developed in Partnership with USA Rice
Ingredients
  • 1/2 cup California wild rice
  • 1 tablespoons extra virgin olive oil
  • 1 small onion, chopped
  • 1 medium carrot, peeled and chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 2 1/2 cups vegetable broth
  • 1 cup unsweetened plant based milk (such as oat or almond milk)
  • 2 medium potatoes, peeled and diced
  • 2 heads broccoli, chopped into bite-sized pieces
  • 1 1/2 cups shredded vegan cheddar cheese
  • Kosher salt, to taste
  • Black pepper, or to taste
 
Instructions
Cook the rice:
  1.  Cook wild rice according to package instructions, about 45 minutes.
 To cook the vegetables:
     2. In a large pot, heat oil over medium heat, add onion and cook until translucent, about 3 minutes. Add carrot,             celery and garlic, and sauté until carrot and celery soften, about 3 minutes.
     3. Add vegetable broth, vegan milk and potatoes and bring to a boil. Cover and reduce to simmer until potatoes             are fork tender, about 10 minutes. Add broccoli florets and cook until fork tender, about 5 minutes.
     4. Add cheddar cheese, stir well, and remove pot from heat. Season to taste.  
     5. Using an immersion blender, blend  half of the soup, leaving the remainder intact for texture.
          Note: Alternatively, remove 2 cups of potatoes and broccoli to blend in a food processor or blender and then               return the blended mixture back to the pot.  
​     6. Stir in cooked wild rice. Serve immediately.
​VEGAN WILD RICE SOUP
​Ingredients
  • 1 Cup Carrots diced
  • 1 Cup Celery diced
  • 1/2 White Onion diced
  • Neutral Vegetable Oil for sauté
  • 4 Cups Vegetable Broth
  • 1 Cup Fire-Roasted Tomatoes diced
  • 1/4 Tsp Ground Turmeric
  • 1/2 Tsp Black Pepper
  • Salt to taste
  • 1 Tsp Apple Cider Vinegar
  • 1 Tsp Maple Syrup
  • 2 Cups Cooked US Grown Wild Rice
  • Chopped Kale or Parlsey for serving
Instructions
  1. Bring a pot to medium heat. Add in the diced carrots, celery, and white onion with a drizzle of a neutral vegetable oil. Sauté for about 10 minutes, until the onion is translucent and softened.
  2. Then, add in the vegetable broth, tomatoes, turmeric, black pepper, salt, ACV, and maple syrup. Stir well.
  3. Simmer soup, covered, for 30 minutes, until vegetables are completely soft.
  4. When done simmering, add in the cooked US Grown wild rice. Taste, and adjust seasonings if necessary.
  5. Serve with chopped kale or parsley, if desired.
  6. Enjoy!
​VEGETARIAN STUFFED MUSHROOMS WITH WILD RICE
​Developed in Partnership with USA Rice

Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yields: Makes ~10-13 mushrooms
 
Ingredients
  • 10-13 large white button mushrooms
  • 1 tsp. olive oil
  • 1 stalk celery, finely diced
  • 1 Tbsp. shallot, finely chopped
  • 1 tsp. garlic, minced
  • ½ tsp. salt
  • ¼ tsp. pepper
  • 2 cups fresh spinach, roughly chopped
  • 1 cup cooked California Wild Rice Blend
  • 2 Tbsp. Panko Breadcrumbs or Italian Breadcrumbs
  • 1 egg, lightly beaten
  • ½ cup freshly shredded mozzarella cheese
  • ½ cup freshly grated Parmesan cheese
  • Parsley, fresh (for garnish)
 
Ingredients
  1. Heat the oven to 400°F.
  2. Clean the mushrooms and remove the stems. Remove any of the excess dirt and gently pop out the stem using your fingers and reserve stems in a small bowl.
  3. Roast the mushrooms: Place the mushrooms stem side up on a baking sheet and roast them for 10-12 minutes, or until mushroom caps fill with water. Carefully discard liquid in each mushroom and set aside while you prepare the filling.
  4. Prep the vegetables: finely chop mushroom stems and chop other vegetables if not already prepped.
  5. Cook the filling: In a medium sized skillet over medium-high heat, heat olive oil. Sauté the celery and shallot for about 3 minutes, stirring occasionally. Then add in the chopped mushroom stems, garlic, salt and pepper. Cook until the liquid evaporates. Lastly add in the chopped spinach and cook until spinach wilts. Remove from heat and place mixture in a large bowl.
  6. Add in the cooked rice, cheese, breadcrumbs and egg. Stir to combine.
  7. Stuffed the mushrooms: Divide the filling between the mushroom caps, be generous so you create a nice mound on top and gently press down to fill the cavity of the mushroom.
  8. Bake the mushrooms on a baking sheet for 13-15 minutes or until the mushrooms are tender and the filling is hot.
  9. Garnish with chopped parsley if desired. Serve right away and enjoy!
 
Notes: This amount of filling is good for 10-13 mushrooms depending on size. Double the filling for any amount of mushrooms you need to make.
 
Mushrooms are best served the day they are made. However, refrigerate leftovers in an air-tight container for up to 3 days.
VEGGIE WILD RICE SOUP ​
​Developed in Partnership with USA Rice

Ingredients
Creamy baseSoup
  • 2 tablespoons extra-virgin olive oil
  • 1 bunch scallions, white and light green parts, chopped
  • 1 celery stalk, chopped
  • 1 large carrot, chopped
  • 8 ounces cremini mushrooms, sliced
  • 1 teaspoon sea salt
  • 4 garlic cloves, minced
  • 2 tablespoons minced rosemary
  • 1 bunch of thyme, bundled
  • 1¼ cups cooked cannellini beans, drained and rinsed
  • ½ teaspoon freshly ground black pepper, more for serving
  • 4 cups water
  • 1 cup cooked California wild rice
  • 1 to 2 tablespoons fresh lemon juice
  • 4 cups chopped kale
  • Chopped parsley for garnish, optional
  • Pinches of red pepper flakes, optional
​

Instructions
  1. Make the creamy base: Place the almond milk, cashews, white beans, miso paste, and Dijon mustard in a blender and process until smooth. Set aside.
  2. Make the soup: Heat the olive oil in a medium-large Dutch oven or large pot over medium heat. Add the scallions, celery, carrot, mushrooms, and salt and stir. Cook, stirring occasionally, until the mushrooms are tender, 8 to 10 minutes.
  3. Add the garlic, rosemary, thyme, cannellini beans, pepper, and water and stir. Cover and simmer for 20 minutes.
  4. Remove the thyme bundle and stir in the cashew mixture, rice, 1 tablespoon lemon juice, and kale. Simmer over low heat until the kale is wilted, about 5 minutes. Season to taste and serve with more lemon juice, parsley and pinches of red pepper flakes, if desired.
Notes: If you're not serving the soup right away, it'll thicken as it sits. If desired, stir in up to 1 cup additional water if it gets too thick.
​WILD RICE BROCCOLI CASSEROLE
​Developed in Partnership with USA Rice

Ingredients
  • 2 Tbsp. unsalted butter
  • 2 Tbsp. extra-virgin olive oil
  • 8 oz. shiitake mushrooms
  • ½ cup chopped shallots
  • 1 ½ cups California wild rice blend
  • 5 garlic cloves minced
  • 6 sprigs fresh thyme
  • 3 cups chicken broth or vegetable broth if making vegetarian
  • 1 Tbsp. Dijon mustard
  • ½ tsp. kosher salt
  • 1 tsp. freshly ground black pepper
  • 4 cups chopped broccoli florets
  • 1 cup whole milk
  • ½ cup freshly grated Parmesan cheese
  • 1 cup shredded sharp cheddar cheese
  • ½ cup pecan halves roughly chopped


Instructions
  1. Heat butter and oil in a 12-inch oven safe pan (preferably cast iron) over medium heat. Add mushrooms and shallots; cook until mushrooms are golden brown, stirring occasionally, 5 to 6 minutes. Add rice and garlic; cook 1 to 2 minutes, until rice is toasted. Add thyme, broth, mustard, salt, and pepper. Bring mixture to a boil, cover and reduce heat to low. Cook 40 to 45 minutes, until rice is tender and liquid has been absorbed.
  2. Preheat oven to 425°F.
  3. Remove thyme sprigs and stir in broccoli. Add milk and Parmesan and stir until combined. Scatter cheddar cheese overtop and transfer pan to the oven. Bake for 20 minutes, until cheese is melted. Scatter pecans overtop and serve.
​WILD RICE BURGERS WITH TAHINI SPECIAL SAUCE
​Developed in Partnership with USA Rice

Serving Size: 6
Ingredients
  • 3/4 cup dry California wild rice blend
  • 1 cup canned cannelloni beans, rinsed and drained
  • 2 large eggs
  • 1/2 cup breadcrumbs (sub oat flour if making gluten free)
  • 1/4 cup tahini (such as Soom brand)
  • 1 Tbsp. tomato paste
  • 2 tsp. Worcestershire sauce
  • 1 tsp. ground cumin
  • 1 tsp. smoked paprika
  • 1 tsp. black pepper
  • 3/4 tsp. kosher salt
  • 3/4 tsp. dried oregano
  • 3 Tbsp. cooking oil of choice 
  • 6 regular burger buns or 8 slider buns
Optional toppings: sliced avocado, pickled red onion, arugula or lettuce of choice
Tahini Special Sauce
  • 3 Tbsp. tahini (such as Soom brand)
  • 2 Tbsp. Thai sweet chili sauce
  • 2 tsp. lemon juice
  • 1 grated garlic clove
  • 2 Tbsp. warm water

Instructions
  1. ​Combine wild rice blend and 1 1/2 cups water or broth in a small saucepan; bring mixture to a boil. Cover with a tight-fitting lid and reduce heat to maintain a low simmer; cook for 45 minutes. Transfer cooked rice to a bowl, and let cool completely. (Note: this can done up to 2 days ahead to save time.)
  2. In a large bowl, use a potato masher or fork to thoroughly mash cannelloni beans. Add cooked and cooled rice, eggs, breadcrumbs, tahini, tomato paste, Worcestershire sauce, cumin, smoked paprika, black pepper, salt, and oregano. Thoroughly mix until well-combined. Transfer bowl to the refrigerator and chill for a minimum of 30 minutes, or up to 24 hours (overnight).
  3. For slider-size burgers, use a 1/3 cup measure to divide and form 8 uniform patties. For regular burgers, use a 1/2 cup measure to divide and form 8 uniform patties. Place patties on a parchment-lined baking sheet. (Note: If burgers aren't holding together well, chill for another 20 to 30 minutes.)
  4. Heat 2 Tbsp. oil in a large skillet over medium heat. Once the oil is shimmering, add half of the burger patties. Cook for 5 to 6 minutes, or until golden brown. Gently flip, and cook for another 5 minutes. Add remaining 1 Tbsp. oil and repeat with remaining patties.
  5. Prepare Tahini Special Sauce by combining tahini, Thai sweet chili sauce, lemon juice, and garlic in a small bowl; stir to combine. Gradually stream in 2 Tbsp of warm water, whisking constantly, until smooth and creamy.
  6. Spread Tahini Special Sauce on both the top and bottom of the bun. Add 1 wild rice patty to the bottom bun, and top with pickled red onion, avocado, and arugula, if desired. Cover with top bun and enjoy!


​WILD RICE EGG MUFFIN CUPS
​Developed in Partnership with USA Rice

​Equipment
  • 1 12-cup mini muffin pan (with 2 ounce wells) 
Ingredients
  • 1 tablespoon olive oil
  • 1 cup baby Bella mushrooms, diced
  • 1/2 cup minced onion
  • 2 cloves garlic, minced
  • 1 1/2 cups baby spinach, chopped
  • 1/2 teaspoon salt more or less to taste
  • 10 large eggs
  • 2 tablespoons milk regular or non dairy
  • 1 cup cooked California-grown wild rice
  • 1 cup shredded Gruyere cheese or Swiss cheese


Instructions
  1. Heat the over to 350ºF and set the rack in the middle position. Spray your muffin pan with cooking spray or line each well with a parchment muffin liner.
  2. Heat the oil in a large saute pan over medium-high heat. Add the mushrooms, onion, garlic, and spinach. Saute for 3-5 minutes or until the vegetables are caramelized, and all of their liquid has evaporated.
  3. Remove the vegetables from the heat and let them cool for at least 5 minutes.
  4. In a mixing bowl, whisk the eggs and milk. Add the rice and cheese, and then the vegetables. Whisk everything well.
  5. Using a ladle, fill each well of the muffin pan, leaving at least ½ inch of headspace so the muffins can expand.
  6. Bake the egg muffin cups for 20-25 minutes or until they are set.
  7. Let the muffin cups cool for about 10 minutes before removing them from the pan.
​WILD RICE FRITTERS
​Developed in Partnership with USA Rice
Ingredients
2/3 c cooked California wild rice
1 c all purpose flour
2 tsp baking powder
1/2 tsp salt
1/4 tsp white pepper
1/8 tsp garlic powder
1 extra large egg, beaten
1 c half and half
3 T chives, chopped
1/2 c parmesan, freshly grated
butter for frying

Directions
  • When cooking rice, substitute vegetable stock for water and add 1/2 tsp salt, 1/4 tsp white
  • pepper, 1/4 tsp garlic powder, 1/4 tsp onion powder for each half cup of uncooked rice.
  • Combine flour, baking powder, salt, white pepper, and garlic powder in medium bowl.
  • Beat egg into half and half in small bowl. Fold into dry ingredients.
  • Gently fold rice, chives, and parmesan into batter. Batter will be thick.
  • Melt one tablespoon butter on medium hot griddle or pan. Once butter is slightly browned,
  • drop batter onto buttered surface in 1/4 c spoonfuls.
  • After 2-3 minutes, you may notice some bubbles in the batter. When the edges of each fritter
  • appear to be dry around the perimeter, gently flip over with a spatula large enough to hold
  • entire fritter. Fritters will rise a little as they cook on the second side. When completely cooked
  • through, remove and place on warm plate. Repeat cooking process until all fritters are complete.
  • Serve with additional grated parmesan, chives, and butter.
  • Can be served as a side for breakfast, lunch, or dinner. Can also be made into smaller, bite size
  • pieces for appetizers and topped with smoked salmon, ham, etc.
​WILD RICE GRAIN BOWLS
​Developed in Partnership with USA Rice

Ingredients
  • ½ cup California wild rice, uncooked
  • 2 cups water
  • ½ cup raw almonds
  • ½ cup pepitas
  • ¼ cup cashews
  • 3 tbsp coconut flakes
  • ¼ cup maple syrup
  • 3 tbsp hemp seeds
  • 4 radishes, thinly sliced
  • 2 tbsp water
  • ¼ cup white wine vinegar
  • ½ tsp honey
  • ¼ tsp sea salt
  • ¼ cup microgreens
  • 1oz goat cheese
  • ½ green apple, diced
  • ¼ cup nut & seed clusters
Dressing
  • 1 tbsp balsamic vinegar
  • 2 tbsp olive oil
  • 1 tsp honey
  • ½ tsp Dijon
  • ¼ tsp minced garlic
  •  pinch of sea salt and black pepper
 
Instructions
  1. Preheat oven to 300F
  2. Add ½ cup uncooked California-grown wild rice and 2 cups of water to a saucepan over high heat and bring to a boil
  3. Then lower heat and cover to cook on simmer for another 45 mins
  4. While rice cooks, mix together ½ cup raw almonds, pepitas, ¼ cup cashews, 3 tbsp coconut flakes, ¼ cup maple syrup and 3 tbsp hemp seeds in a large mixing bowl 
  5. Add nut and seed mixture to a casserole dish or baking sheet in a thin layer and place into the oven 
  6. Bake nuts and seeds for 30 mins until golden brown and crispy (similar to granola), set aside and let cool for 20 mins 
  7. Once rice is cooked, strain liquid from rice and set aside to cool for 20 mins 
  8. Add 4 thinly sliced radishes to a mason jar or bowl along with 2 tbsp water, ¼ cup white wine vinegar, ½ tsp honey, and ¼ tsp sea salt
  9. Set aside radishes for 15 mins to pickle 
  10. Start to plate your grain bowl by adding 1 cup wild rice to a shallow bowl 
  11. Next add ¼ cup microgreens to the top of wild rice, along with 1 oz goat cheese and ½ diced green apple
  12. Top with ¼ cup nut and seed clusters (place the rest in an airtight container and use in salads, grain bowls, and yogurt throughout the week)
  13. Make the dressing by whisking together 1 tbsp balsamic vinegar, 2 tbsp olive oil, 1 tsp honey, ½ tsp dijon, ¼ tsp minced garlic, and a pinch of sea salt and black pepper 
  14. Drizzle dressing over grain bowl, top with slices of pickled radishes, and enjoy! 


​WILD RICE HOLIDAY SALAD
​Developed in Partnership with USA Rice

Ingredients
For the SALAD
  • 1 cup California wild rice
  • 3/4 cup pumpkin seeds
  • 1 head red leaf lettuce, chopped
  • 1 head butter lettuce, chopped
  • 3 carrots, peeled and cut into matchsticks
  • 1-2 persimmons, thinly sliced
  • 3/4 cup dried cranberries
  • Pomegranate arils, for garnish
  • Mint leaves, for garnish, optional
  • Kosher salt, to taste
DRESSING INGREDIENTS
  • 2/3 cup extra-virgin olive oil
  • 1/4 cup fresh lemon juice
  • 3 tablespoons maple syrup
  • 2 tablespoons raw apple cider vinegar
  • 2 teaspoons yellow mustard
  • 1 garlic clove, minced
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly cracked black pepper
Instructions
  1. Prepare wild rice. I suggest a rice cooker or Instant Pot for the easiest preparation. For instant Pot, add 1 1/2 cups water and 1 cup wild rice. Secure lid and adjust valve to “sealing.” Select manual, high pressure, 25 minutes. Let naturally release for 10 minutes and then move the valve to “venting.” Remove the lid, fluff with a fork and let cool.
  2. To prepare on a stovetop instead, in a medium sauce pot, bring 4 cups of water, 1 cup wild rice and salt to taste, to a boil. Reduce heat, cover and simmer for 50-55 minutes. Fluff with a fork and let cool.
  3. While the rice is cooking, prepare the other ingredients. Start by toasting the pumpkin seeds. Add to a preheated pan on medium heat. Toast for 5 minutes, stirring frequently, to prevent the seeds from burning. Once toasted, remove from the heat and set aside.
  4. For the dressing, combine all ingredients in a resealable jar and shake to combine.
  5. Build your salad by adding the greens to a large serving bowl, then top with the wild rice. Next, layer the remaining toppings over the rice. Add the dressing just before serving.


​WILD RICE MICROGREEN SALAD
Developed in Partnership with USA Rice

Ingredients
  • 1/ 2 cup California wild rice
  • 1/ 2 cup brown long grain rice
  • 1/ 2 cup chopped spring onion
  • 1/ 2 cup chopped flat leaf parsley
  • 1/ 2 cup chopped coriander
  • 1/ 4 cup chopped mint leaf's
  • 1/ 2 cup chopped dill
  • 1 small red onion
  • 2 tablespoons olive oil
  • 1/ 4 cup blanched almonds
  • 1/ 4 cup golden raisins
  • Salt and pepper, to taste
  • lemon, juice, to taste
  • extra virgin olive oil, to taste
Instructions
  1. Soak the raisins in cold water. Preferably overnight or at least for couple of hours. Cook the rice according to the packaging instructions. Once it's cooked, fluff it with the fork and let it cool in a big mixing bowl.
  2. In the meantime, chop the red onion and fry it in olive oil until golden brown. Scoop it into the mixing bowl with rice. In the same pan toast almonds, then raisins. Add them into the bowl with the rest of the ingredients.
  3. Mix all the herbs and rice thoroughly, season with sea salt and pepper, add a dash of extra virgin olive oil if you like, and a generous squeeze of lemon.


​WILD RICE MUSHROOM SLIDERS
​Developed in Partnership with USA Rice

Ingredients
  • 1 cup cooked California-grown wild rice (1 cup uncooked rice makes 3-3.5 cup cooked)
  • 1 cup chopped mushroom ( I used shiitake mushroom as it has a meatier texture) 1/4 cup green onions
  • 2 large eggs
  • 1 cup bread crumb
  • small pinch of salt, pepper to taste
  • 1-2 tablespoon neutral oil to cook
  • 8-10 slider buns of your choice
  • onion jam (or use a spread of your choice)
  • lettuce, greens
​​

Instructions
  1. Bring a large pot of water about 4 cups water per 1 cup wild rice. Once boiling, reduce the heat and close the lid and cook the wild rice for 45-50 minutes. Turn off the heat and let it cool. You will only need 1 cup of cooked wild rice for this recipe. Reserve the rest for soups, salads etc.
  2. In a medium bowl, add chopped mushroom, cooked wild rice, chopped green onions, eggs and mix it together. Add breadcrumbs and season with salt and pepper. Let the mixture sit in the fridge for 15-20 minutes.
  3. Once removed from the fridge, the mixture should be slightly wet but still be able to form a shape.
  4. Use 1/4 cup measuring spoon and form the wild rice and mushroom mixture into patties as shown in the video.
  5. Heat a nonstick pan to medium and add 1-1.5 tablespoon oil, then fry the patties 2-3 minutes on each side until golden and crispy.
  6. Serve with your choice of slider buns and toppings.




​WILD RICE & RIPE OLIVE STUFFING
Developed in partnership with USA Rice
Serving Size: 8 
Prep time: 15 minutes
Cook time: 50 minutes

Ingredients
  • 1 ½ cups California wild rice blend
  • 3 tablespoons olive oil, divided
  • 1 ½ 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
  • ½ cup toasted pecans, roughly chopped
  • ½ cup whole, pitted California black olives, halved
  • ½ cup whole, pitted California green olives, halved
  • Kosher salt and black pepper to taste
  • Zest and juice of 1 lemon

Instructions
  1. ​First, cook the rice. You can cook it on the stove or an Instant Pot.
  2. 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.
  3. 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.
  4. 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.
  5. Add the olives, pecans, lemon zest and juice to the wild rice mixture then season liberally with salt and pepper to taste.


​WILD RICE PILAF
Developed in Partnership with USA Rice

Ingredients
  • 1 1/4 cup dry California-grown wild rice blend
  • 2 cups vegetable broth
  • 3/4 tsp. salt, divided
  • 1/2 cup pecans, roughly chopped
  • 2 Tbsp. olive oil
  • 2 Tbsp. butter
  • 1 cup finely chopped yellow onion
  • 3/4 cup finely chopped celery
  • 1 small apple (or 1/2 large), finely chopped (no need to peel)
  • 1 1/2 tsp. poultry seasoning
  • 8 to 10 oz. Brussels Sprouts, trimmed and shaved or thinly sliced (about 3 cups)
  • 1/3 cup dried cranberries
  • Optional for garnish: fresh thyme
​

 Instructions
  1. Combine rice, broth (or water), and 1/4 tsp. salt in a medium saucepan. Bring mixture to a boil, cover, reduce heat to low, and simmer for 50 to 60 minutes, or until the rice is tender. 
  2. Remove lid, stir, and place the lid back on rice to steam for 10 minutes (off burner).
  3. Meanwhile, place pecans in a large dry skillet over medium heat. Toast pecans until they smell nutty and aromatic, watching closely so they don't burn, about 5 minutes. Transfer pecans to a bowl.
  4. Return skillet to medium heat, and add olive oil and butter. Once melted, add onion, celery and apple; cook until softened, about 7 to 8 minutes. Stir in poultry seasoning and remaining 1/2 tsp. salt.
  5. Add Brussels sprouts and toss to combine. Continue cooking until Brussels are tender, about 6 to 7 more minutes. Stir in toasted pecans and cranberries; remove from heat.
  6. Add cooked wild rice to skillet, and toss to combine. Transfer pilaf to a serving platter and garnish with extra cranberries, pecans, and/or fresh thyme, if desired.
​WILD RICE PUDDING
Ingredients
  • 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 tablespoon cornstarch
  • 1/2 teaspoon coarse kosher salt
  • 1/2 vanilla bean seeds scraped from pod or 1/2 tablespoon vanilla bean paste or extract
To serve
  • fresh raspberries
  • toasted almonds
​
Instructions
  1. 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.
  2. Add the maple syrup and 3 1/2 cups of the pistachio milk to the rice, bring to a boil.
  3. 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.
  4. Serve warm or cold with fresh berries and toasted nuts. Store any leftovers in the refrigerator for up to 3 days.

​Recipe courtesy of: CA Grown
Recipe developed by: This Mess is Ours
​WILD RICE STUFFING
​Developed in Partnership with USA Rice

Ingredients
  • 1 cup California-grown wild rice rinsed
  • 3 cups water
  • 1/2 teaspoon salt
  • 1 medium leek
  • 1 medium sweet apple
  • 1 medium stalk celery
  • 2 tablespoons olive oil
  • 2 teaspoons poultry seasoning
  • 2 cups gluten-free bread cubes (about 1" x 1"), toasted or regular whole grain bread if preferred
  • 1/2 cup shelled pistachios roughly chopped
  • 1/2 cup dried cranberries
  • 3/4 cup vegetable or chicken stock
  • salt to taste

Instructions
  1. Combine the rice, water, and ½ teaspoon salt in a saucepan. Bring the mixture to a boil, and then cover the pot, reduce the heat to low, and let the rice simmer for about 40 minutes or just until tender. Remove it from the heat. NOTE: you can prepare the rice a day ahead of time if desired.
  2. While the rice is cooking, slice the leek into thin rings. Chop the apple into ½-inch cubes, and dice the celery.
  3. Heat the olive oil in a saute pan over medium-high heat, and add the leek, apple, and celery. Saute for 8-10 minutes or until the leek turns golden.
  4. When the rice is nearly cooked, preheat the oven to 325°F.
  5. In a large mixing bowl, combine the cooked apples and vegetables with the poultry seasoning, bread cubes, pistachios, cranberries, and cooked rice. Toss everything well to combine.
  6. Add the chicken stock to moisten everything. You may need less than ¾ cup or slightly more.
  7. Add extra salt to taste.
  8. Pour the stuffing into an 8x8 casserole dish. Cover lightly with foil, and bake the stuffing for about 20 minutes . Remove the foil for the last 10 minutes to allow the bread to get toasty.