HOME > Chowhound > Home Cooking >
Do you create unique foods? Tell us about it

vegetarian wild rice recipes?

ChowHappy Dec 28, 2006 06:57 PM

i have run out of wild rice uses! all the recipes I find call for bacon or some similar animal product. any ideas? thanks all!

  1. o
    OnceUponABite Dec 29, 2006 03:04 PM

    I treat it as I would couscous or other grain bases salady things.

    I combine them with any or all of the following:
    carmalized onions, chopped nuts, scallions, raisins, dried cranberries, capers, chopped herbs, lemon juice, evoo, and to add more flavor in leu of bacon, use melted butter!

    1. p
      piccola Dec 29, 2006 01:53 AM

      You can make some great veggie fritters by mixed cooked wild rice, red onion, and corn (roasted is best) into batter, then shallow-frying.

      1. p
        pamd Dec 28, 2006 08:47 PM

        I've made this recipe of Paula's a bunch of times, it's very good. It yields a ton of dressing, too much for my taste, so be cautious when adding it.


        2 Replies
        1. re: pamd
          intuitive eggplant Dec 28, 2006 11:50 PM

          I tried that Paula recipe recently and was pleased with the flavors and colors. Concur that it makes way too much dressing. I used frozen peas, not canned (yuck).

          On the Native American front, here is a wonderful resource:

          Meanwhile, here is one of my tried and true's. I often make it without the bacon.

          Cold Rice-Spinach Salad (Serves 8 or more


          1 pkg. (10 oz.) frozen chopped spinach, thawed, drained and dried (or comparable amount of fresh spinach)
          3 c. cooked wild rice
          1 1/2 c. cooked white or brown rice
          1/2 c. toasted slivered almonds
          4 green onions, sliced
          6 slices bacon, cooked and crumbled

          Toss with dressing (below) and refrigerate at least 3 hrs or overnight. Serve cold or at room temp. (You may not need the entire batch of dressing depending on how wet or dry the rice/spinach combination ends up.)


          1/2 c. vegetable oil
          2 T. vinegar
          2 T. soy sauce
          1 t. sugar
          1/2 t. salt
          1/4 t. pepper
          1-2 cloves garlic, minced
          Optional: A few drops sesame oil and chopped fresh ginger

          1. re: intuitive eggplant
            pamd Dec 29, 2006 01:50 PM

            I actually use frozen as well instead of canned. Also, I use red pepper instead of green, as I don't care for green.

        2. kare_raisu Dec 28, 2006 07:54 PM

          I haven't searched into it, but I know that wild rice was a traditional foodstuff of the Upper Great Lakes Native Americans.

          A google search for their recipes may yield results.

          Any help on the name of tribe in the Duluth or Lake Superior region would be appreciated. (Sioux?)

          Show Hidden Posts