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Dec 28, 2006 06:57 PM

vegetarian wild rice recipes?

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!

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  1. 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?)

    1. 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

        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

          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. 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. 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!