22 Delicious Fall Wild Rice Recipes for Every Occasion

Fall is the perfect season to embrace warm, comforting, and hearty meals, and wild rice is one of the best ingredients to do just that.

Its nutty flavor, chewy texture, and versatility make it ideal for soups, salads, casseroles, and even savory baked dishes.

From roasted vegetable bowls to creamy soups, stuffed peppers, and festive holiday sides, wild rice adds an earthy, wholesome element to every fall recipe.

In this article, we’ve compiled 22 fall wild rice recipes that celebrate seasonal flavors like pumpkin, squash, cranberries, apples, and warming spices.

Whether you’re cooking for your family, preparing for a holiday gathering, or simply craving a nourishing meal, these recipes are sure to inspire your autumn menu.

22 Delicious Fall Wild Rice Recipes for Every Occasion

Wild rice is more than just a side dish—it’s a versatile fall staple that can transform any meal into a comforting, flavorful experience.

With these 22 fall wild rice recipes, you can enjoy a variety of dishes that highlight the best of the season, from hearty soups and stews to elegant stuffed vegetables, festive casseroles, and wholesome grain bowls.

Each recipe celebrates the rich flavors, textures, and colors of autumn, making your fall meals both delicious and visually stunning.

Whether you’re a fan of savory, sweet, or a mix of both, wild rice brings warmth, nutrition, and versatility to your table this season.

conclusion. Heading H3 with out bold number daw

Autumn Harvest Wild Rice Salad

A hearty and colorful wild rice salad that captures the essence of fall with roasted vegetables, tart cranberries, and crunchy pecans.

This dish is perfect as a side for a cozy family dinner or as a light main dish on its own.

Ingredients:

• 1 cup wild rice
• 2 1/2 cups vegetable broth
• 1 small butternut squash, peeled and cubed
• 1 red bell pepper, diced
• 1 small red onion, sliced
• 1/2 cup dried cranberries
• 1/2 cup chopped pecans, toasted
• 3 tablespoons olive oil
• 2 tablespoons maple syrup
• 1 teaspoon cinnamon
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons apple cider vinegar

Instructions:

1. Preheat oven to 400°F (200°C). Toss the butternut squash, red bell pepper, and red onion with olive oil, maple syrup, cinnamon, salt, and pepper. Roast for 25–30 minutes until tender and caramelized.
2. While the vegetables roast, rinse the wild rice under cold water. Combine it with vegetable broth in a medium saucepan. Bring to a boil, reduce heat, and simmer covered for 40–45 minutes until tender. Drain any excess liquid.
3. In a large bowl, combine the cooked wild rice, roasted vegetables, dried cranberries, and toasted pecans.
4. Drizzle with apple cider vinegar and toss gently to combine. Sprinkle fresh parsley on top for a vibrant finish.

This Autumn Harvest Wild Rice Salad is a perfect celebration of fall flavors.

The combination of sweet, nutty, and savory notes makes it an unforgettable side dish or vegetarian main course.

Creamy Wild Rice and Mushroom Soup

A comforting and earthy soup that features tender wild rice, meaty mushrooms, and a creamy base spiced with warm fall herbs.

Ideal for chilly autumn evenings.

Ingredients:

• 1 cup wild rice
• 6 cups vegetable or chicken broth
• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 3 cups mixed mushrooms (cremini, shiitake, button), sliced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 teaspoon thyme
• 1/2 teaspoon smoked paprika
• 1/2 cup coconut milk or heavy cream
• Salt and pepper to taste
• Fresh parsley or thyme for garnish

Instructions:

1. Rinse the wild rice under cold water and set aside.
2. In a large pot, heat olive oil over medium heat. Add onion, garlic, carrots, and celery. Sauté until vegetables soften, about 5–7 minutes.
3. Add the mushrooms and cook until they release their moisture and start to brown.
4. Stir in thyme, smoked paprika, and season with salt and pepper.
5. Add the wild rice and broth. Bring to a boil, then reduce heat and simmer for 40–45 minutes until the rice is tender.
6. Remove from heat and stir in the coconut milk or heavy cream. Adjust seasoning if necessary.
7. Serve hot, garnished with fresh parsley or thyme.

This Creamy Wild Rice and Mushroom Soup is hearty, rich, and deeply flavorful.

Each spoonful provides warmth and comfort, making it a quintessential fall recipe.

Wild Rice Stuffed Acorn Squash

A festive and visually stunning dish that combines roasted acorn squash with a savory wild rice filling, accented with dried fruits, nuts, and aromatic herbs. Perfect for a fall dinner centerpiece.

Ingredients:

• 2 medium acorn squashes, halved and seeds removed
• 1 cup wild rice
• 2 1/2 cups vegetable broth
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/2 cup chopped celery
• 1/2 cup dried cranberries or raisins
• 1/4 cup chopped walnuts or pecans, toasted
• 1 teaspoon sage
• 1/2 teaspoon thyme
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 tablespoon maple syrup (optional)

Instructions:

1. Preheat oven to 400°F (200°C). Brush the acorn squash halves with 1 tablespoon olive oil and sprinkle lightly with salt and pepper. Roast cut-side down for 25–30 minutes until tender.
2. Rinse wild rice and cook in vegetable broth according to package instructions, about 40–45 minutes, until tender. Drain any excess liquid.
3. In a skillet, heat remaining olive oil over medium heat. Sauté onion, garlic, and celery until soft. Stir in sage, thyme, dried cranberries, and nuts. Combine with cooked wild rice. Adjust seasoning.
4. Spoon the wild rice mixture into the roasted acorn squash halves. Drizzle with maple syrup if desired for a touch of sweetness.
5. Return to the oven and bake for an additional 10–15 minutes to allow flavors to meld.

Wild Rice Stuffed Acorn Squash is both nutritious and elegant, offering a perfect blend of textures and flavors.

Its vibrant presentation makes it ideal for fall gatherings or a cozy family dinner.

Maple Pecan Wild Rice Pilaf

A sweet and savory pilaf that combines nutty wild rice with caramelized pecans, dried fruits, and a hint of maple syrup, perfect as a festive fall side dish.

Ingredients:

• 1 cup wild rice
• 2 1/2 cups vegetable or chicken broth
• 1/2 cup pecans, chopped
• 1/3 cup dried cranberries
• 1 small apple, peeled and diced
• 2 tablespoons butter or olive oil
• 1 tablespoon maple syrup
• 1/2 teaspoon cinnamon
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped

Instructions:

1. Rinse the wild rice under cold water. Combine with broth in a medium saucepan, bring to a boil, then reduce heat to low and simmer covered for 40–45 minutes until tender. Drain any excess liquid.
2. In a skillet, melt butter over medium heat. Add pecans and toast for 2–3 minutes until fragrant. Stir in diced apple, cinnamon, and maple syrup, cooking for another 3–4 minutes until apples soften.
3. Combine the cooked wild rice, toasted pecans, apples, and dried cranberries in a large bowl. Season with salt, pepper, and toss gently.
4. Garnish with fresh parsley before serving.

This Maple Pecan Wild Rice Pilaf offers a perfect balance of sweet, nutty, and earthy flavors.

Its warm autumnal taste makes it a must-have for holiday dinners or cozy weeknight meals.

Autumn Sausage and Wild Rice Casserole

A comforting one-dish meal that blends savory sausage, wild rice, and fall vegetables in a creamy, cheesy sauce. Ideal for chilly evenings or casual family dinners.

Ingredients:

• 1 cup wild rice
• 2 1/2 cups chicken broth
• 1 pound sausage (Italian or breakfast), casings removed
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 cup mushrooms, sliced
• 1/2 teaspoon thyme
• 1/2 teaspoon sage
• 1/2 cup shredded cheddar or Gruyère cheese
• 1/2 cup cream or milk
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

1. Preheat oven to 375°F (190°C). Rinse wild rice and cook in chicken broth for 40–45 minutes until tender. Drain any excess liquid.
2. In a skillet, heat olive oil and cook sausage until browned. Remove and set aside.
3. In the same skillet, sauté onion, garlic, carrots, celery, and mushrooms until tender. Stir in thyme and sage.
4. In a large mixing bowl, combine cooked wild rice, sausage, sautéed vegetables, and cream. Season with salt and pepper.
5. Transfer to a greased baking dish, top with shredded cheese, and bake for 20–25 minutes until bubbly and golden on top.

This Autumn Sausage and Wild Rice Casserole is hearty, flavorful, and satisfying.

The combination of savory sausage, earthy vegetables, and tender wild rice makes it a perfect comfort food for fall.

Cranberry Orange Wild Rice Muffins

Unique, savory-sweet muffins featuring wild rice, fresh cranberries, and orange zest.

These make an excellent breakfast, snack, or side with soups and stews.

Ingredients:

• 1 cup cooked wild rice
• 1 1/2 cups all-purpose flour
• 1/2 cup sugar or coconut sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 cup milk or almond milk
• 1/4 cup vegetable oil or melted butter
• 1 egg
• Zest of 1 orange
• 1/2 cup fresh or frozen cranberries

Instructions:

1. Preheat oven to 375°F (190°C). Grease or line a 12-cup muffin tin.
2. In a large bowl, combine flour, sugar, baking powder, salt, and cinnamon.
3. In a separate bowl, whisk together milk, oil, and egg. Stir in orange zest and cooked wild rice.
4. Fold the wet ingredients into the dry ingredients until just combined. Gently fold in cranberries.
5. Spoon the batter evenly into the muffin cups. Bake for 20–25 minutes until a toothpick inserted in the center comes out clean.
6. Allow muffins to cool slightly before removing from the tin.

Cranberry Orange Wild Rice Muffins are moist, lightly sweet, and bursting with fall flavors.

They make a delightful breakfast or snack with a cup of tea or coffee.

Harvest Wild Rice and Roasted Veggie Bowl

A nourishing fall-inspired bowl featuring roasted seasonal vegetables, wild rice, and a tangy maple-tahini dressing.

Perfect as a wholesome lunch or dinner.

Ingredients:

• 1 cup wild rice
• 2 1/2 cups vegetable broth
• 1 small sweet potato, cubed
• 1 red bell pepper, sliced
• 1 small zucchini, sliced
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/4 cup pumpkin seeds, toasted

For the Dressing:

• 2 tablespoons tahini
• 1 tablespoon maple syrup
• 1 tablespoon apple cider vinegar
• 2 tablespoons warm water
• Pinch of salt

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potato, red bell pepper, and zucchini with olive oil, salt, and pepper. Roast for 25–30 minutes until tender and slightly caramelized.
2. Rinse wild rice and cook in vegetable broth for 40–45 minutes until tender. Drain any excess liquid.
3. In a small bowl, whisk together tahini, maple syrup, apple cider vinegar, warm water, and salt to make the dressing. Adjust consistency with more water if needed.
4. Assemble bowls with a base of wild rice, roasted vegetables on top, and a sprinkle of pumpkin seeds. Drizzle with dressing before serving.

This Harvest Wild Rice and Roasted Veggie Bowl is vibrant, hearty, and bursting with autumn flavors.

The maple-tahini dressing adds a rich, nutty sweetness that ties the dish together beautifully.

Wild Rice and Apple Stuffed Chicken

A savory and slightly sweet main course that pairs tender roasted chicken with a flavorful wild rice and apple stuffing, perfect for fall dinners.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup wild rice
• 2 1/2 cups chicken broth
• 1 small apple, diced
• 1/2 cup celery, diced
• 1/4 cup onion, diced
• 1/4 cup walnuts, chopped and toasted
• 1 teaspoon thyme
• 1/2 teaspoon sage
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C). Rinse wild rice and cook in chicken broth for 40–45 minutes until tender. Drain any excess liquid.
2. In a skillet, heat 1 tablespoon olive oil over medium heat. Sauté onion and celery until soft. Add apple, thyme, and sage, cooking for 2–3 minutes. Combine with cooked wild rice and walnuts.
3. Cut a pocket into each chicken breast and stuff with the wild rice mixture. Secure with toothpicks if needed.
4. Heat remaining olive oil in an ovenproof skillet over medium heat. Sear chicken on both sides until golden brown. Transfer skillet to the oven and roast for 15–20 minutes until chicken is cooked through.
5. Remove toothpicks and serve immediately.

Wild Rice and Apple Stuffed Chicken is a comforting and elegant fall dish.

The sweet-tart apples complement the nutty rice, creating a beautifully balanced and satisfying meal.

Autumn Wild Rice and Brussels Sprouts Bake

A hearty, cheesy casserole that combines wild rice, roasted Brussels sprouts, and caramelized onions, topped with a crunchy breadcrumb layer.

Ideal for a fall side or vegetarian main.

Ingredients:

• 1 cup wild rice
• 2 1/2 cups vegetable broth
• 3 cups Brussels sprouts, halved
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 1/2 cup shredded Gruyère or cheddar cheese
• 1/4 cup breadcrumbs
• 2 tablespoons olive oil
• 1/2 teaspoon thyme
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss Brussels sprouts with 1 tablespoon olive oil, salt, and pepper. Roast for 20–25 minutes until caramelized.
2. Rinse wild rice and cook in vegetable broth for 40–45 minutes until tender. Drain any excess liquid.
3. In a skillet, heat remaining olive oil. Sauté onions and garlic until caramelized.
4. In a large bowl, combine cooked wild rice, roasted Brussels sprouts, caramelized onions, and shredded cheese. Season with thyme, salt, and pepper.
5. Transfer mixture to a greased baking dish. Sprinkle breadcrumbs on top and bake for 15–20 minutes until golden and bubbly.

This Autumn Wild Rice and Brussels Sprouts Bake is a deliciously savory fall dish.

The combination of earthy vegetables, nutty rice, and melted cheese makes it a crowd-pleaser at any dinner table.

Autumn Wild Rice and Butternut Squash Soup

A creamy, comforting soup that combines nutty wild rice with roasted butternut squash, warm spices, and a touch of cream. Perfect for chilly fall evenings.

Ingredients:

• 1 cup wild rice
• 2 1/2 cups vegetable broth
• 1 small butternut squash, peeled and cubed
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg
• 2 tablespoons olive oil
• 1/2 cup cream or coconut milk
• Salt and pepper to taste
• Fresh parsley or thyme for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss butternut squash with 1 tablespoon olive oil, cinnamon, nutmeg, salt, and pepper. Roast for 25–30 minutes until tender.
2. Rinse wild rice and cook in vegetable broth for 40–45 minutes until tender. Drain excess liquid.
3. In a large pot, heat remaining olive oil over medium heat. Sauté onion and garlic until soft.
4. Add roasted squash and cooked wild rice. Pour in a little additional broth if needed and simmer for 5–10 minutes.
5. Use an immersion blender to partially blend the soup for a creamy texture while leaving some chunks for texture. Stir in cream and adjust seasoning.
6. Serve hot, garnished with fresh parsley or thyme.

Autumn Wild Rice and Butternut Squash Soup is a rich, velvety, and comforting fall classic.

Its nutty, sweet, and earthy flavors make it ideal as a starter or light main dish.

Wild Rice, Cranberry, and Sausage Stuffing

A savory and slightly sweet stuffing perfect for fall dinners, combining wild rice, sausage, dried cranberries, and aromatic herbs.

Ingredients:

• 1 cup wild rice
• 2 1/2 cups chicken or vegetable broth
• 1 pound sausage, casings removed
• 1 small onion, diced
• 2 celery stalks, diced
• 1/2 cup dried cranberries
• 1/4 cup chopped pecans
• 1 teaspoon sage
• 1/2 teaspoon thyme
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C). Rinse wild rice and cook in broth for 40–45 minutes until tender. Drain excess liquid.
2. In a skillet, heat olive oil over medium heat. Cook sausage until browned, then remove and set aside.
3. In the same skillet, sauté onion and celery until soft. Stir in sage, thyme, cranberries, and pecans.
4. Combine cooked wild rice, sausage, and sautéed vegetables in a large bowl. Adjust seasoning.
5. Transfer to a greased baking dish and bake for 20–25 minutes until heated through and lightly golden on top.

Wild Rice, Cranberry, and Sausage Stuffing is hearty, flavorful, and festive.

Its mix of savory sausage, sweet cranberries, and nutty rice makes it a perfect accompaniment for holiday meals.

Fall Wild Rice and Roasted Vegetable Grain Bowl

A nourishing grain bowl with roasted autumn vegetables, wild rice, and a zesty lemon-tahini dressing. Great for lunch, dinner, or meal prep.

Ingredients:

• 1 cup wild rice
• 2 1/2 cups vegetable broth
• 1 small carrot, sliced
• 1/2 small pumpkin or butternut squash, cubed
• 1 red bell pepper, sliced
• 1 tablespoon olive oil
• Salt and pepper to taste
• 2 tablespoons pumpkin seeds or toasted sunflower seeds

For the Dressing:

• 2 tablespoons tahini
• Juice of 1 lemon
• 1 teaspoon maple syrup
• 2 tablespoons water
• Salt to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss carrots, squash, and bell pepper with olive oil, salt, and pepper. Roast for 25–30 minutes until tender and caramelized.
2. Rinse wild rice and cook in vegetable broth for 40–45 minutes until tender. Drain any excess liquid.
3. Whisk together tahini, lemon juice, maple syrup, water, and salt to create the dressing. Adjust consistency as needed.
4. Assemble bowls with wild rice as the base, topped with roasted vegetables, seeds, and drizzle with dressing.

Fall Wild Rice and Roasted Vegetable Grain Bowl is a wholesome, vibrant, and nutrient-packed meal.

The combination of nutty rice, roasted vegetables, and tangy dressing makes it a satisfying fall favorite.

Wild Rice and Roasted Beet Salad

A vibrant, earthy salad that pairs nutty wild rice with sweet roasted beets, tangy goat cheese, and crunchy walnuts. Perfect as a fall side dish or light main.

Ingredients:

• 1 cup wild rice
• 2 1/2 cups vegetable broth
• 3 medium beets, peeled and cubed
• 1/2 cup walnuts, toasted
• 1/4 cup crumbled goat cheese
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped

Instructions:

1. Preheat oven to 400°F (200°C). Toss beets with 1 tablespoon olive oil, salt, and pepper. Roast for 25–30 minutes until tender.
2. Rinse wild rice and cook in vegetable broth for 40–45 minutes until tender. Drain any excess liquid.
3. In a large bowl, combine cooked wild rice, roasted beets, toasted walnuts, and crumbled goat cheese.
4. Drizzle with remaining olive oil and balsamic vinegar. Toss gently and garnish with parsley.

This Wild Rice and Roasted Beet Salad is earthy, sweet, and crunchy.

It’s a colorful and satisfying fall dish that works beautifully for lunch, dinner, or entertaining guests.

Autumn Wild Rice and Turkey Skillet

A hearty, one-pan meal featuring tender turkey, wild rice, and fall vegetables, all seasoned with warm herbs. Ideal for a family-friendly dinner.

Ingredients:

• 1 cup wild rice
• 2 1/2 cups chicken broth
• 1 pound ground turkey
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup diced carrots
• 1 cup diced butternut squash
• 1 teaspoon thyme
• 1/2 teaspoon sage
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Rinse wild rice and cook in chicken broth for 40–45 minutes until tender. Drain any excess liquid.
2. In a large skillet, heat olive oil over medium heat. Cook ground turkey until browned, then remove and set aside.
3. In the same skillet, sauté onion, garlic, carrots, and butternut squash until tender. Stir in thyme and sage.
4. Return turkey to the skillet and add cooked wild rice. Stir to combine and heat through. Season with salt and pepper.
5. Serve hot as a hearty fall dinner.

Autumn Wild Rice and Turkey Skillet is savory, wholesome, and comforting.

It’s a quick and easy way to enjoy the flavors of fall in a single, satisfying dish.

Cranberry, Wild Rice, and Spinach Stuffed Peppers

A colorful and festive fall dish featuring bell peppers stuffed with wild rice, fresh spinach, dried cranberries, and aromatic herbs.

Ingredients:

• 4 large bell peppers, tops removed and seeds discarded
• 1 cup wild rice
• 2 1/2 cups vegetable broth
• 2 cups fresh spinach, chopped
• 1/2 cup dried cranberries
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon thyme
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 1/4 cup shredded cheese (optional)

Instructions:

1. Preheat oven to 375°F (190°C). Rinse wild rice and cook in vegetable broth for 40–45 minutes until tender. Drain any excess liquid.
2. In a skillet, heat olive oil over medium heat. Sauté onion and garlic until soft. Add chopped spinach, cranberries, thyme, paprika, salt, and pepper. Cook until spinach is wilted.
3. Mix the sautéed vegetables with cooked wild rice. Stuff each bell pepper with the mixture and place in a greased baking dish.
4. Top with shredded cheese if desired. Cover with foil and bake for 25–30 minutes until peppers are tender.
5. Remove foil and bake an additional 5–10 minutes to lightly brown the tops.

Cranberry, Wild Rice, and Spinach Stuffed Peppers are vibrant, flavorful, and perfect for fall meals.

The combination of sweet cranberries, earthy rice, and tender peppers creates a festive and satisfying dish.

Harvest Wild Rice and Pumpkin Casserole

A comforting fall casserole that combines nutty wild rice, creamy pumpkin, and aromatic spices for a hearty and flavorful side or main dish.

Ingredients:

• 1 cup wild rice
• 2 1/2 cups vegetable broth
• 1 cup pumpkin puree
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon sage
• 2 tablespoons olive oil
• 1/2 cup shredded cheddar or Gruyère cheese
• Salt and pepper to taste
• 1/4 cup toasted pecans for topping

Instructions:

1. Preheat oven to 375°F (190°C). Rinse wild rice and cook in vegetable broth for 40–45 minutes until tender. Drain any excess liquid.
2. In a skillet, heat olive oil over medium heat. Sauté onion and garlic until soft. Stir in pumpkin puree, cinnamon, nutmeg, sage, salt, and pepper. Cook for 2–3 minutes until fragrant.
3. Combine the pumpkin mixture with cooked wild rice in a large bowl. Stir well to combine.
4. Transfer to a greased baking dish, top with shredded cheese and toasted pecans. Bake for 20–25 minutes until bubbly and golden on top.

Harvest Wild Rice and Pumpkin Casserole is rich, comforting, and full of fall flavors.

The creamy pumpkin and nutty rice make it a perfect dish for holiday dinners or cozy family meals.

Wild Rice and Roasted Pear Salad

A fresh and flavorful fall salad combining wild rice, roasted pears, cranberries, and a maple-balsamic dressing.

Ideal for lunch, side dishes, or entertaining.

Ingredients:

• 1 cup wild rice
• 2 1/2 cups vegetable broth
• 2 ripe pears, sliced
• 1/2 cup dried cranberries
• 1/4 cup toasted walnuts
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon maple syrup
• Salt and pepper to taste
• 2 tablespoons fresh arugula or parsley

Instructions:

1. Preheat oven to 400°F (200°C). Toss pear slices with 1 tablespoon olive oil and a pinch of salt. Roast for 15–20 minutes until tender and slightly caramelized.
2. Rinse wild rice and cook in vegetable broth for 40–45 minutes until tender. Drain any excess liquid.
3. In a small bowl, whisk together remaining olive oil, balsamic vinegar, maple syrup, salt, and pepper for the dressing.
4. In a large bowl, combine wild rice, roasted pears, dried cranberries, and walnuts. Drizzle with dressing and toss gently. Top with fresh arugula or parsley before serving.

Wild Rice and Roasted Pear Salad is sweet, tangy, and earthy.

It’s a refreshing and colorful fall dish that pairs beautifully with roasted meats or can be enjoyed as a light main course.

Savory Wild Rice and Mushroom Galette

A rustic, free-form tart featuring wild rice, sautéed mushrooms, caramelized onions, and fresh herbs in a flaky pastry crust.

Perfect as a fall appetizer or main dish.

Ingredients:

• 1 cup wild rice
• 2 1/2 cups vegetable broth
• 2 cups mushrooms, sliced
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon thyme
• 1 sheet puff pastry or homemade pie dough
• 1/4 cup grated Parmesan or Gruyère cheese
• Salt and pepper to taste
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat oven to 400°F (200°C). Rinse wild rice and cook in vegetable broth for 40–45 minutes until tender. Drain excess liquid.
2. In a skillet, heat olive oil over medium heat. Sauté onions and garlic until caramelized. Add mushrooms and thyme, cooking until tender. Season with salt and pepper.
3. Roll out puff pastry on a baking sheet. Spread a thin layer of cooked wild rice, then top with the mushroom and onion mixture. Sprinkle cheese over the filling, leaving a 1-inch border around the edges.
4. Fold edges of pastry over filling, pleating to create a rustic edge. Brush pastry with beaten egg.
5. Bake for 25–30 minutes until golden brown and puffed. Allow to cool slightly before slicing.

Savory Wild Rice and Mushroom Galette is earthy, flavorful, and elegant.

Its flaky pastry and hearty filling make it an impressive centerpiece for fall brunches, dinners, or gatherings.

Autumn Wild Rice and Roasted Carrot Bowl

A hearty and colorful bowl that features nutty wild rice paired with roasted carrots, sweet potatoes, and a maple-tahini drizzle.

Perfect for a cozy fall lunch or dinner.

Ingredients:

• 1 cup wild rice
• 2 1/2 cups vegetable broth
• 2 large carrots, sliced
• 1 small sweet potato, cubed
• 1 tablespoon olive oil
• Salt and pepper to taste
• 2 tablespoons pumpkin seeds, toasted

For the Dressing:

• 2 tablespoons tahini
• 1 tablespoon maple syrup
• 1 tablespoon apple cider vinegar
• 2 tablespoons warm water
• Salt to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss carrots and sweet potato with olive oil, salt, and pepper. Roast for 25–30 minutes until tender.
2. Rinse wild rice and cook in vegetable broth for 40–45 minutes until tender. Drain any excess liquid.
3. Whisk together tahini, maple syrup, apple cider vinegar, warm water, and salt for the dressing. Adjust consistency as needed.
4. Assemble bowls with wild rice as the base, roasted vegetables on top, and drizzle with dressing. Sprinkle pumpkin seeds before serving.

Autumn Wild Rice and Roasted Carrot Bowl is vibrant, hearty, and packed with fall flavors.

The nutty rice and roasted vegetables complement the sweet-tangy dressing beautifully.

Wild Rice and Autumn Vegetable Stew

A warming, savory stew packed with wild rice, root vegetables, and aromatic herbs. Perfect for chilly fall evenings.

Ingredients:

• 1 cup wild rice
• 2 1/2 cups vegetable broth
• 2 carrots, diced
• 2 parsnips, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup mushrooms, sliced
• 1 teaspoon thyme
• 1/2 teaspoon rosemary
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Rinse wild rice and cook in vegetable broth for 40–45 minutes until tender. Drain excess liquid.
2. In a large pot, heat olive oil over medium heat. Sauté onion and garlic until soft. Add carrots, parsnips, and mushrooms. Cook for 5–7 minutes.
3. Stir in thyme, rosemary, salt, and pepper. Add cooked wild rice and 1–2 cups additional broth if needed to achieve a stew-like consistency. Simmer for 10 minutes.
4. Serve hot, garnished with fresh parsley.

Wild Rice and Autumn Vegetable Stew is hearty, flavorful, and comforting.

Its combination of root vegetables, mushrooms, and wild rice makes it a quintessential fall dish.

Wild Rice and Apple Cider Pilaf

A slightly sweet and aromatic pilaf featuring wild rice, apples, and dried cranberries. Perfect as a fall side dish with roasted meats or poultry.

Ingredients:

• 1 cup wild rice
• 2 1/2 cups apple cider
• 1/2 cup dried cranberries
• 1 small apple, diced
• 1/4 cup chopped pecans, toasted
• 1 tablespoon butter or olive oil
• 1/2 teaspoon cinnamon
• Salt to taste

Instructions:

1. Rinse wild rice and combine with apple cider in a medium saucepan. Bring to a boil, then reduce heat and simmer for 40–45 minutes until rice is tender. Drain excess liquid if needed.
2. In a skillet, heat butter or olive oil over medium heat. Sauté diced apple until slightly softened. Stir in dried cranberries, cinnamon, and toasted pecans.
3. Combine sautéed mixture with cooked wild rice and gently toss. Season with salt to taste.
4. Serve warm as a flavorful side dish.

Wild Rice and Apple Cider Pilaf is sweet, nutty, and fragrant.

Its combination of wild rice, apples, and cranberries makes it a perfect addition to any fall table.

Savory Wild Rice and Spinach Tart

A rustic, savory tart filled with wild rice, sautéed spinach, caramelized onions, and melted cheese. Ideal as a fall appetizer or main dish.

Ingredients:

• 1 cup wild rice
• 2 1/2 cups vegetable broth
• 2 cups fresh spinach, chopped
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 sheet puff pastry or pie dough
• 1/4 cup grated Gruyère or cheddar cheese
• 1/2 teaspoon thyme
• Salt and pepper to taste
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat oven to 400°F (200°C). Rinse wild rice and cook in vegetable broth for 40–45 minutes until tender. Drain excess liquid.
2. In a skillet, heat olive oil over medium heat. Sauté onions and garlic until caramelized. Add chopped spinach and thyme, cooking until spinach wilts. Season with salt and pepper.
3. Roll out puff pastry on a baking sheet. Spread cooked wild rice, then top with the spinach and onion mixture. Sprinkle cheese over the top, leaving a 1-inch border.
4. Fold edges of pastry over the filling to form a rustic tart. Brush with beaten egg. Bake for 25–30 minutes until golden brown.
5. Allow to cool slightly before slicing.

Savory Wild Rice and Spinach Tart is flavorful, hearty, and visually stunning. It’s a perfect fall dish for brunch, dinner, or entertaining.