california wild rice recipes

See below for delicious recipes featuring California Wild Rice! 

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 

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

• 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