13 Wild Rice Recipes You'll Make Again and Again

This wild rice dish from Food & Wine's Justin Chapple will be the prettiest and brightest-tasting side dish on the Thanksgiving table, but it's equally good any time of the year.

Chef Gavin Kaysen's Wild Rice–Crusted Trout is a simple dish highlighting classic Minnesota ingredients like wild rice and fresh trout. Popping the rice in the skillet gives it a nutty, toasty flavor and the perfect texture for breading the fish fillets.

Using wild rice instead of the traditional bulgur wheat makes this an easy gluten-free version of the classic Middle Eastern salad.

Even though wild rice has long been thought of as a wintry dish, this salad is a great way to get whole grains on the table during the warmer months, while using up your garden herbs.

Fresh onions, chicken stock, celery, and wild rice make this a standout chicken soup recipe. Season the soup with salt and pepper to taste and serve topped with the parsley.

Amanda Johnson uses leftover chicken or turkey, and wild rice harvested nearby, to make this lovely soup.

David Ansel makes this stew with venison and venison stock, but it's equally delicious prepared with beef chuck. The meat is slowly braised in Madeira to bring out its rich flavor, then it's combined with beef-based broth and nutty, slightly crunchy wild rice.

With just enough cranberries in each bite to balance out the earthiness in the rice blend and mushrooms, this rice salad can be served warm or at room temperature.

You can add a dash of smoked paprika (pimenton) and some shaved Manchego cheese to add more Spanish flair to this wild rice salad.

Properly cooked wild rice retains a pleasant crunch that adds grassy-like texture to this fried rice. Paired with lightly spicy mustard greens, sweet celery, and tender, meaty mushrooms, it's a smoky, savory side dish that could be a meal on its own.

Wild rice is a healthy and earthy addition to this hearty tortilla soup.

Carissa Mondavi steams the golden beets gently to preserve their color and toothsomeness before tossing with nutty wild rice. Roasted leeks, walnuts, and a chive-and-Champagne vinaigrette complete this simple spring salad.

Erick Harcey, one of Minneapolis' most celebrated chefs, serves this braised chicken with his supreme riff on Rice-A-Roni. Tart Granny Smith apples and cider vinegar not only tenderize the chicken thighs but also act as the base for the incredible sauce.