10 Easy Wild Rice Recipes for Side Dishes (October 2026)

Easy wild rice recipes for side dishes all start with the same short method: one cup of rinsed wild rice, three to four cups of broth or water, a gentle simmer for 35 to 50 minutes, and a fork test. Once you have that base down, the rest is just what you fold through it.

These ten are built for people who cook on a weeknight and still host on holidays. Every one uses pantry staples, comes together in under an hour, and works beside roast chicken, pork chops, grilled fish, or a meat-free main. Most are also better the next day, which matters when you are feeding eight people at once.

Easy Wild Rice Recipes for Side Dishes at a Glance

Easy Wild Rice Recipes by Cooking Time

Every recipe below uses the same core ratio, so once you cook the grain the first time you can scale any of these for a bigger crowd without rethinking it. The times are the honest total from cutting board to serving dish, and nothing here needs more than two pans or a baking sheet.

For more ideas built around the grain itself, our chicken thighs and rice recipes show how to turn a pot of wild rice into an actual meal.

1. Lemon-Herb Wild Rice Pilaf

This is the one I make most often, and the one I hand to anyone who has never cooked wild rice. The grain comes out separate and nutty, the lemon keeps it bright, and the parsley and chives stay visible instead of wilting into a dull green.

Yield: 4-6 servings · Prep: 15 min · Cook: 35 min · Total: 50 min · Difficulty: Easy

Ingredients

• 1 cup wild rice, rinsed
• 3 cups chicken or vegetable broth
• 1 tablespoon olive oil
• 1 lemon, zested and juiced
• 1/3 cup flat-leaf parsley, finely chopped
• 1/4 cup chives, snipped
• 1 tablespoon unsalted butter
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon black pepper

Instructions

1. Rinse the wild rice in a fine sieve under cold water for 20 seconds, then drain well.
2. Heat the oil in a medium saucepan over medium heat until it shimmers.
3. Add the rice and stir for one minute until a few grains turn translucent and smell toasty.
4. Pour in the broth, lemon zest, and lemon juice, then bring to a full boil.
5. Cover, drop the heat to the lowest setting, and simmer for 30 minutes without lifting the lid.
6. Turn the heat off, leave the covered pot on the burner for 5 more minutes, and remove from the stovetop.
7. Fluff with a fork, then fold in the butter, parsley, chives, salt, and pepper.

Tip: The extra 5-minute rest off the heat is the step that separates fluffy rice from sticky rice. Skip it and the liquid has nowhere to go except back into the grains.

Swap it: Use vegetable broth and olive oil instead of butter for a fully plant-based plate. Add a handful of toasted pine nuts right before serving if you want more crunch.

Storage: Keeps 3 days in the refrigerator in a sealed container. It reheats better in a skillet with a splash of broth than in a microwave, which can dry the grain out.

2. Cranberry and Orange Wild Rice

Sweet, sharp, and colorful, this is the one that disappears first on a holiday table. The cranberries plump up in the simmering liquid, so they stay soft rather than staying leathery, and the orange keeps the whole dish from tasting like a candy bowl.

Yield: 6-8 servings · Prep: 20 min · Cook: 40 min · Total: 60 min · Difficulty: Easy

Ingredients

• 1 1/2 cups wild rice, rinsed
• 4 cups chicken or vegetable broth
• 1 cup dried cranberries
• 2 oranges, one juiced and one peeled into segments
• 2 shallots, thinly sliced
• 1/2 cup sliced almonds, toasted
• 2 tablespoons unsalted butter
• 1 teaspoon fresh thyme leaves
• 1/2 teaspoon fine sea salt

Instructions

1. Soften the shallots in the butter in a wide pot over medium-low heat until translucent, about 5 minutes.
2. Stir in the wild rice and toast for 2 minutes until the grains smell nutty.
3. Add the broth, the juice of one orange, and the salt, then bring to a boil.
4. Cover and simmer on low for 35 to 40 minutes until the grains have split open and the liquid is absorbed.
5. Turn off the heat, cover again, and let the pot sit for 5 minutes.
6. Fold in the dried cranberries and let them soften in the warm grain for 10 minutes.
7. Toss with the orange segments, toasted almonds, and thyme, and serve warm or at room temperature.

Tip: Add the cranberries after cooking, not during. They rehydrate in the residual heat and stay glossy, which is what you want visually and texturally.

Swap it: For a nut-free version, leave the almonds out and add 1/3 cup of toasted pumpkin seeds, or a spoonful of pomegranate seeds for a jewel-like finish.

Storage: Keeps 4 days refrigerated. The flavor is actually better on day two, so making it the night before a gathering is a good move.

3. Mushroom and Thyme Wild Rice

Deeply savory with none of the heaviness of a cream sauce, this is what I cook beside roast chicken or a thick pork chop. Browning the mushrooms properly is the whole recipe; pale mushrooms in the pot make the rice taste flat no matter how long you simmer.

Yield: 4-6 servings · Prep: 15 min · Cook: 40 min · Total: 55 min · Difficulty: Easy

Ingredients

• 1 cup wild rice, rinsed
• 8 ounces cremini mushrooms, quartered
• 1 medium yellow onion, diced
• 3 cups chicken or vegetable broth
• 1 tablespoon olive oil
• 2 teaspoons fresh thyme leaves, plus more for serving
• 1 tablespoon unsalted butter
• 1/3 cup flat-leaf parsley, chopped
• 1/2 teaspoon fine sea salt

Instructions

1. Heat the oil in a large skillet over medium-high heat.
2. Add the mushrooms in one layer and leave them untouched for 3 minutes until deeply browned on the bottom.
3. Stir once, cook 3 more minutes, then transfer the mushrooms to a plate.
4. In the same skillet, cook the onion for 4 minutes until soft and just starting to brown.
5. Stir in the wild rice and toast for 2 minutes, then return the mushrooms to the pan.
6. Pour in the broth and thyme, bring to a boil, cover, and simmer on low for 35 minutes.
7. Fluff with a fork and fold in the butter, parsley, and salt.

Tip: When the pan is done, there should be no standing liquid left at the bottom and every grain should be split and a little curled. If liquid is still there, give it two more minutes uncovered.

Swap it: Vegetable broth keeps this meat-free. Use shiitakes or a mix of cremini and oyster mushrooms if you want a deeper, woodier flavor.

Storage: Keeps 3 days refrigerated. Reheat covered over low heat with a small splash of broth to keep the grain from drying out.

4. Classic Roasted Vegetable Wild Rice

Roasting the vegetables on their own sheet, rather than stirring them into the pot raw, is what keeps this from turning into a gray mush. The edges of the peppers go sweet and slightly crisp and hold up beautifully next to the chewy grain.

Yield: 6-8 servings · Prep: 25 min · Cook: 45 min · Total: 70 min · Difficulty: Medium

Ingredients

• 1 1/2 cups wild rice, rinsed
• 2 red bell peppers, cut into 1-inch pieces
• 1 medium zucchini, cut into 1-inch chunks
• 1 large red onion, cut into wedges
• 4 garlic cloves, left whole and lightly crushed
• 1/3 cup olive oil, divided
• 4 cups vegetable or chicken broth
• 1 teaspoon dried oregano
• 1/4 cup flat-leaf parsley, chopped
• 1/2 teaspoon fine sea salt

Instructions

1. Heat the oven to 425°F (220°C).
2. Toss the peppers, zucchini, onion, and garlic with 2 tablespoons of the oil and the salt on a rimmed sheet pan.
3. Roast for 30 minutes, turning once, until the vegetables are browned at the edges and tender when pierced.
4. Meanwhile, toast the wild rice in the remaining oil in a saucepan for 2 minutes until fragrant.
5. Add the broth and oregano, bring to a boil, then cover and simmer on low for 35 to 40 minutes.
6. Turn off the heat, leave covered for 5 minutes, then fluff with a fork.
7. Fold in the roasted vegetables and their juices, pressing gently to combine.

Tip: Wait until the vegetables come out of the oven before folding them in. A hot sheet of roasted vegetables sitting on top of rice will steam it past tender and into soft.

Swap it: Add 8 ounces of quartered mushrooms to the sheet pan for the last 15 minutes. Or use butternut squash cubes in place of the zucchini and extend the roast to 35 minutes.

Storage: Keeps 3 days refrigerated, though the vegetables soften a little. Reheat in a covered skillet for 8 minutes so the edges crisp back up.

5. Broccoli Cheddar Wild Rice Casserole

The one genuinely kid-approved recipe on this list, and the reason I own more cheddar than any other cheese. It is a side dish by serving size, but it is also the thing my picky eater asks for by name, so I cook it as the main half the time.

Yield: 6-8 servings · Prep: 20 min · Cook: 45 min · Total: 65 min · Difficulty: Easy

Ingredients

• 1 cup wild rice, rinsed
• 3 cups chicken or vegetable broth
• 3 cups chopped broccoli florets
• 1/2 cup shredded sharp cheddar
• 1/4 cup shredded Gruyere or mozzarella
• 1 cup whole milk
• 2 large eggs, lightly beaten
• 1 tablespoon unsalted butter
• 1 teaspoon mustard powder
• 1/2 teaspoon fine sea salt

Instructions

1. Simmer the wild rice in the broth for 35 to 40 minutes until the liquid is gone and the grains have split.
2. Steam the broccoli for 4 minutes in a small amount of salted water, then drain and cool.
3. Heat the oven to 350°F (177°C) and butter a 9×13-inch baking dish.
4. Whisk the eggs, milk, and mustard powder together in a bowl until smooth.
5. Fold the broccoli, egg mixture, and 1 1/2 cups of the cheese into the rice.
6. Spoon into the dish, scatter the remaining cheese on top, and cover with foil.
7. Bake for 30 minutes, uncover, and bake 12 to 15 more minutes until the top is golden and the center is set.

Tip: Pull it when the center still has a very slight wobble. It firms up as it sits on the counter, and a casserole that looks set in the oven can be dry by the time you cut it.

Swap it: Vegetarian broth makes this meat-free, but the dish contains dairy and eggs, so it is not suitable for a dairy-free table. A can of drained, chopped mild chiles folded in before baking adds heat and color.

Storage: Keeps 3 days refrigerated and freezes well for up to 3 months. Thaw overnight in the fridge, then cover and bake at 350°F (177°C) for 25 minutes. Assemble the whole thing up to 24 hours ahead and refrigerate unbaked.

6. Maple Pecan Wild Rice

Maple and cinnamon push a naturally nutty grain toward dessert territory, which is exactly what people expect at a Thanksgiving table. I stir most of the maple in at the end and drizzle the rest over, because early maple burns and turns bitter against the hot broth.

Yield: 6-8 servings · Prep: 20 min · Cook: 40 min · Total: 60 min · Difficulty: Easy

Ingredients

• 1 1/2 cups wild rice, rinsed
• 4 cups chicken or vegetable broth
• 1/2 cup dried cranberries
• 1/2 cup pecans, roughly chopped
• 3 tablespoons maple syrup
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon unsalted butter
• 1/4 cup flat-leaf parsley, chopped
• 1/2 teaspoon fine sea salt

Instructions

1. Toast the chopped pecans in a dry skillet over medium heat for 4 minutes until fragrant, then tip them out onto a plate.
2. In a saucepan, melt the butter and toast the wild rice for 2 minutes.
3. Add the broth, salt, cinnamon, and nutmeg, then bring to a boil.
4. Cover and simmer on low for 35 to 40 minutes until the liquid is absorbed and the grains are split open.
5. Turn off the heat, cover, and rest for 5 minutes.
6. Fluff with a fork, then fold in 2 tablespoons of maple syrup, the cranberries, and the toasted pecans.
7. Drizzle the remaining maple over the top and scatter with parsley just before serving.

Tip: Toast the pecans separately and add them at the end. They go soft and lose their crunch if they simmer the whole 40 minutes in the broth.

Swap it: Sunflower or pumpkin seeds make a nut-free version. For a nut-free and dairy-free plate, use olive oil in place of the butter and check that your maple syrup contains no dairy.

Storage: Keeps 3 days refrigerated. The pecans soften overnight, so if you want maximum crunch, store them separately and sprinkle them on at the table.

7. Southwest Corn and Lime Wild Rice

Lime is the flavor move in this one, sharp enough to wake up a grain that is mostly mild. It also travels better than a creamy dressing, which is why this is what I bring when a side has to sit out on a buffet for an hour or two. Black beans and corn fold in after cooking so they keep their shape and their color.

Yield: 4-6 servings · Prep: 20 min · Cook: 35 min · Total: 55 min · Difficulty: Easy

Ingredients

• 1 cup wild rice, rinsed
• 3 cups chicken or vegetable broth
• 1 cup corn kernels, fresh or frozen and thawed
• 1 can black beans, rinsed and drained
• 2 limes, one juiced and one cut into wedges
• 1/3 cup chopped cilantro
• 1/4 cup finely diced red onion
• 1 mild jalapeno, seeded and minced
• 1 tablespoon olive oil
• 1/2 teaspoon ground cumin
• 1/2 teaspoon fine sea salt

Instructions

1. Heat the oil in a saucepan and toast the wild rice with the cumin for 2 minutes until fragrant.
2. Add the broth and salt, bring to a boil, then cover and simmer on low for 35 to 40 minutes.
3. Turn off the heat, cover, and let the pot rest for 5 minutes off the burner.
4. Fluff the rice with a fork.
5. Fold in the corn, black beans, red onion, jalapeno, and lime juice while the rice is still warm.
6. Serve at room temperature with cilantro and extra lime wedges.

Tip: Fold the beans in with a light hand. Crushing them while the rice is hot makes the whole bowl creamy and kills the grain’s chew, which is the reason you chose wild rice in the first place.

Swap it: For a black-bean-free version, double the corn and add a cup of diced mango in place of half of it. Fresh mango works only if you are serving the dish within a couple of hours.

Storage: Keeps 4 days refrigerated. The rice firms up as it chills, so add a squeeze of lime and a splash of water before serving leftovers cold.

8. Apple Wild Rice Salad

Warm or room temperature, this works better than either extreme. The cider vinaigrette softens the crunch of the apple and celery just enough, and the whole thing holds up for hours in a lunch box without turning soggy the way a mayo-based salad does.

Yield: 4-6 servings · Prep: 25 min · Cook: 35 min · Total: 60 min · Difficulty: Easy

Ingredients

• 1 cup wild rice, rinsed
• 3 1/2 cups chicken or vegetable broth
• 2 crisp apples, diced
• 1/2 cup dried cranberries
• 1/3 cup walnuts, toasted and chopped
• 3 celery stalks, finely diced
• 1/4 cup flat-leaf parsley, chopped
• 1/2 teaspoon fine sea salt

For the cider vinaigrette

• 2 tablespoons apple cider vinegar
• 1 tablespoon extra virgin olive oil
• 1 teaspoon honey
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon fine sea salt for the vinaigrette

Instructions

1. Simmer the wild rice in the broth for 35 to 40 minutes until the liquid is absorbed.
2. Turn off the heat, cover, and let the rice steam for 5 minutes before fluffing.
3. Spread the rice on a sheet pan and let it cool for 15 minutes so it stops steaming.
4. Whisk the dressing ingredients together in a small jar and set aside.
5. Combine the cooled rice, apples, cranberries, walnuts, celery, and parsley in a large bowl.
6. Drizzle with the dressing and toss gently, adding more dressing a tablespoon at a time until it looks lightly coated.
7. Serve warm, at room temperature, or chilled.

Tip: Lemon juice on the cut apple keeps it from browning, but toss the salad within about 20 minutes of cutting. Dressing too early is what makes apple salad watery at the bottom of the bowl.

Swap it: For a cheese-free and nut-free version, use pumpkin seeds and skip the honey, or swap in pear for apple if you are serving it chilled. Contains nuts; use sunflower seeds if you are serving someone with a tree nut allergy.

Storage: Keeps 3 days refrigerated, and this is the best candidate in the roundup for meal prep. Make the dressing separately and store it in a sealed jar; toss the fruit and rice together in the morning.

9. French Onion Wild Rice

Same idea as French onion soup, built as a side instead of a bowl of broth. Onions take the longest part of the cook, so start them first; the rice cooks alongside without much attention once the pan is going.

Yield: 6-8 servings · Prep: 20 min · Cook: 50 min · Total: 70 min · Difficulty: Medium

Ingredients

• 1 1/2 cups wild rice, rinsed
• 3 large onions, thinly sliced
• 3 cups beef broth
• 1 cup water
• 3 tablespoons unsalted butter
• 1 teaspoon dried thyme leaves
• 1/2 cup finely shredded Gruyere
• 1/4 cup flat-leaf parsley, chopped
• 1/2 teaspoon fine sea salt

Instructions

1. Melt 2 tablespoons of butter in a wide skillet over medium heat and add the onions with a pinch of salt.
2. Cook for 25 to 30 minutes, stirring every few minutes, until the onions are soft and deep golden brown.
3. Add the remaining butter and the wild rice to the skillet and toast for 2 minutes.
4. Add the beef broth, water, thyme, and salt, and bring to a boil.
5. Cover and simmer on low for 40 minutes until the liquid is absorbed and the grains are split.
6. Turn off the heat, rest covered for 5 minutes, then fluff with a fork.
7. Scatter the Gruyere over the top, return the pan to a low oven or a low burner for 3 minutes to melt, then finish with parsley.

Tip: Do not rush the onions. Pale onions will not turn golden in a shorter time, they will just turn mushy, and you lose the flavor that makes this dish worth making.

Swap it: For a vegetarian version, use 4 cups of vegetable broth and add 8 ounces of sliced mushrooms during the last 20 minutes of simmering.

Storage: Keeps 3 days refrigerated. Reheat with a splash of broth, and add the Gruyere after reheating so it melts fresh rather than turning rubbery.

10. Coconut Curry Wild Rice

The most fragrant dish in the roundup and the one that makes a plain chicken breast look planned. It is naturally gluten-free and dairy-free, which makes it the safest dish to bring to a table with mixed dietary needs.

Yield: 4-6 servings · Prep: 15 min · Cook: 40 min · Total: 55 min · Difficulty: Easy

Ingredients

• 1 cup wild rice, rinsed
• 3 cups chicken or vegetable broth
• 1 can (13.5 ounces) full-fat coconut milk
• 1 medium carrot, diced
• 1/2 cup frozen peas, thawed
• 1/2 red bell pepper, diced
• 1 tablespoon curry powder
• 1 teaspoon ground ginger
• 1/4 teaspoon ground turmeric
• 1 tablespoon coconut oil or olive oil
• 1/4 cup cilantro, chopped
• 1/2 teaspoon fine sea salt

Instructions

1. Cook the carrot in the broth for the first 20 minutes of the simmer so it softens through.
2. Toast the wild rice in coconut oil with the curry powder, ginger, and turmeric for 2 minutes until fragrant.
3. Add the broth and salt, bring to a boil, cover, and simmer on low for 35 to 40 minutes.
4. Pour in the coconut milk and add the peas and red pepper.
5. Return the pan to low heat uncovered and cook for 5 minutes until the sauce looks thick enough to coat a spoon.
6. Stir in the cilantro, taste for salt, and serve.

Tip: Add the coconut milk after the rice is cooked, not with the broth. Simmering it from the start can split it and leaves you with a thinner, grainier sauce.

Swap it: Use light coconut milk if you prefer, and add an extra squeeze of lime at the end to bring back the body. Contains coconut, which is a common allergen.

Storage: Keeps 4 days refrigerated. The sauce thickens as it cools, so loosen leftovers with a splash of water or broth when reheating.

For a main-dish version of the same grain, our shrimp and rice recipes are built for the same kind of quick weeknight.

Tips for Making These

• Rinse, but briefly. Twenty seconds under cold water clears starch and keeps the grains separate. Soaking for an hour before cooking is a matter of taste rather than necessity.
• Trust the package cook time, then add your own texture test. Most bags call for 35 to 50 minutes depending on the grain. Check at the 35-minute mark; at 50 minutes the rice turns soft and starts to break down.
• Watch the liquid, not the clock. When the broth is gone and the grains have split and curled, it is done. If liquid remains, give it two more minutes rather than guessing.
• Rest before you fluff. Turn off the heat, keep the lid on, and leave the pot five minutes. The trapped steam finishes the grains evenly and stops them from sticking.
• Cool leftovers fast and refrigerate them within two hours. Spread cooked rice on a sheet pan to cool before it goes into a container, and use it within three to four days. If a dressing has raw garlic in it, keep that under two days.

Frequently Asked Questions

A Wild Rice Side Dish for Every Table

Start with the lemon-herb pilaf. It is mild, versatile, and the fastest of the ten, and once you can cook that one you can cook all of them, because every recipe here shares the same ratio and the same rest-before-fluffing step.

From there, pick by occasion: cranberry and orange or maple pecan for a holiday table, the apple salad for a picnic, coconut curry for a weeknight. If you are planning a full menu, our easy Thanksgiving side dish ideas round out the table, and easy wild rice recipes for side dishes like these are the piece guests remember.