Best 3 Wild Crazy Rice Recipes

Wild rice, also known as crazy rice, is a unique and flavorful grain native to North America. It is prized for its nutty flavor and chewy texture, and it can be used in a variety of dishes, from soups and salads to pilafs and casseroles. In this article, we'll provide you with three delicious wild rice recipes that showcase its versatility and taste.

**Wild Rice Pilaf:** This classic pilaf recipe combines wild rice with aromatic spices, vegetables, and nuts for a hearty and flavorful side dish. The combination of fluffy wild rice, tender vegetables, and crunchy nuts creates a delightful texture and flavor profile that will complement any main course.

**Wild Rice Salad with Dried Fruits and Nuts:** This refreshing and nutritious salad is packed with wild rice, dried fruits, nuts, and a tangy dressing. The sweetness of the dried fruits, the crunch of the nuts, and the zesty dressing come together beautifully to create a salad that is both satisfying and refreshing.

**Wild Rice Stuffed Bell Peppers:** These colorful and flavorful bell peppers are stuffed with a savory mixture of wild rice, ground turkey, vegetables, and spices. The tender bell peppers, hearty wild rice filling, and flavorful sauce make this dish a delightful and visually appealing meal that is perfect for a special occasion or a weeknight dinner.

So, if you're looking for a unique and delicious way to incorporate wild rice into your meals, be sure to try out these three recipes. With their distinct flavors and textures, they are sure to become favorites in your kitchen.

Let's cook with our recipes!

CREAMY WILD RICE

Creamy Wild Rice image

Provided by Guy Fieri

Categories side-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

2 cups cooked wild rice
1 tablespoon unsalted butter
1 tablespoon small diced carrot
1 tablespoon small diced celery
1 tablespoon small diced onion
1 tablespoon small diced red bell pepper
2 tablespoons small diced crimini mushrooms
1/2 teaspoon salt
1 teaspoon freshly cracked black pepper
1/4 teaspoon cayenne pepper
1 cup heavy cream
2 tablespoons whole-grain mustard
1 tablespoon chopped Italian parsley leaves

Steps:

In a small saucepan over medium heat, melt butter. Add the vegetables and saute for 4 to 5 minutes. Season with the salt, black pepper and cayenne. Stir in the cream and add the cooked wild rice and the mustard. Combine well and reduce the heat. Simmer until the cream has thickened, about 5 to 7 minutes. Adjust seasoning, if necessary, stir in the parsley and serve immediately.

WILD & CRAZY RICE

Wild & Crazy Rice image

This recipe is good with grilled chicken or steak. I got this recipe from a news web site here in town and thought it sounded great so I thought I would share it.

Provided by Gingerbear

Categories One Dish Meal

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 (6 ounce) box long grain and wild rice blend (such as Uncle Ben's)
1 (10 1/2 ounce) can beef consomme (broth)
1 (10 1/2 ounce) can French onion soup
1/2 cup water chestnut, sliced
1 (6 ounce) can sliced mushrooms

Steps:

Preheat oven to 350 degrees.
In a medium-size baking dish, combine rice and seasonings, soups, water chestnuts and mushrooms.
using one of the opened soup cans, add one additional can of water to the mixture.
Stir until combined.
Cook uncovered for approximately 1 hour or until rice is tender.
Serve hot.

WILD RICE AND BERRIES WITH POPPED RICE

Wild Rice and Berries With Popped Rice image

As delicious simmered until tender as it is popped until puffy and crisp, real hand-harvested wild rice, available from a few vendors online, is unlike any commercial paddy rice. Nutty and woodsy, it cooks in half the time of commercial wild rice and tastes of the piney forests and clear northern lakes. In the Anishinaabe language, wild rice is "manoomin," or "good berry," and is served at many ceremonies in the Great Lakes region, from holiday celebrations to weddings and funerals. I often garnish this dish with fresh or dried ramp leaves, depending on the time of year, but chive stems or sliced scallions are a simple substitute. Top with roasted turnips and winter squash or serve with sautéed vegetables, roast meat or pan-seared fish.

Provided by Sean Sherman

Categories dinner, grains and rice, side dish

Time 1h

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 1/4 cups long-grain wild rice (about 8 ounces), rinsed (see Note)
1/2 cup mixed dried berries (any combination of cranberries, blueberries or sour cherries)
3 tablespoons maple syrup
1/4 cup whole hazelnuts, crushed
2 tablespoons hazelnut oil
Fine sea salt
Whole chive stems (or scallions, thinly sliced on the diagonal), for garnish

Steps:

Heat the oven to 350 degrees.
In a large saucepan, bring 5 cups water to a boil over high. Stir in 1 cup wild rice along with the dried berries and maple syrup. Once the mixture comes back to a boil, reduce the heat so the liquid is just simmering, cover and cook until the grains begin to open, 20 to 40 minutes, checking doneness after about 20 minutes. (The rice is done when it has opened slightly, is tender and has quadrupled in size.)
Drain the excess liquid from the rice. (The cloudy cooking liquid tastes sweet and nutty and can be sipped on its own, reserved for use in the roast turkey with berry-mint sauce and black walnuts, or used as a stock substitute.)
Meanwhile, toast the hazelnuts: Heat the oven to 350 degrees. Arrange the hazelnuts in a single layer on a baking sheet and toast them until the skin blisters and cracks, and they begin to smell nutty, 10 to 12 minutes. Transfer the nuts to a clean dish towel and massage them aggressively to remove most of the skins. Crush the nuts directly in the towel using the flat side of a knife or the bottom of a small, heavy frying pan.
Add the remaining 1/4 cup rice to a dry medium skillet and cook the rice over high heat, shaking the pan, until it begins to darken and about half of the kernels have popped, 2 to 3 minutes. Remove from the heat.
Drizzle the boiled rice with the hazelnut oil and season to taste with salt. Divide among bowls and garnish with the popped rice, hazelnuts and chives.

Tips for Cooking Wild Crazy Rice

Rinse the rice thoroughly before cooking. This will remove any dirt or debris and help the rice cook evenly.
Use a large pot. Wild crazy rice expands a lot while cooking, so it's important to use a pot that's large enough to accommodate the expansion.
Add salt to the water. This will help to season the rice and prevent it from becoming bland.
Bring the water to a boil, then reduce heat to low. This will help to prevent the rice from boiling over and becoming mushy.
Cover the pot and simmer for 45-60 minutes, or until the rice is tender. The cooking time may vary depending on the type of wild crazy rice you're using, so be sure to check the package instructions.
Remove the pot from the heat and let it stand, covered, for 5 minutes. This will allow the rice to continue to absorb the liquid and become fluffy.
Fluff the rice with a fork before serving. This will help to separate the grains and make the rice light and airy.

Conclusion

Wild crazy rice is a delicious and nutritious grain that can be used in a variety of dishes. It's a good source of fiber, protein, and essential vitamins and minerals. With its nutty flavor and chewy texture, wild crazy rice is a great addition to any meal. So next time you're looking for a healthy and flavorful grain, give wild crazy rice a try!