5 Delicious Vegetarian Wild Rice Recipes

In our collection of flavorful vegetarian wild rice recipes, we combine taste and health in a wonderful blend of flavors and aromas. Welcome to our pleasant world. With its outstanding nutritional profile and nutty flavor, wild rice is a versatile base for a wide range of vegetarian recipes. This collection of recipes is guaranteed to satisfy both novice and expert chefs alike, offering a variety of options ranging from flavorful stir-fries and comforting casseroles to hearty soups and vibrant salads. With a palette of international spices and seasonal, fresh veggies, each meal highlights the versatility of wild rice and elevates your dining experience. Set out on a culinary adventure that will add fun and nutrition to your table! Before we jump into the recipes, let’s quickly explore 7 Quick and Delicious Vegetarian Instant Pot Recipes that are sure to satisfy.

1. Wild Rice Pilaf for Vegetarians

Try this vegetarian wild rice pilaf recipe from our vegetarian wild rice recipe collection for a filling side that goes well with any main course. This dish is vibrant and nourishing, with the nutty flavor of the wild rice blend balancing the flavor of the fragrant onion and carrots. You’ll want to make this vegetarian wild rice recipe time and time again.

Ingredients

• One cup of blended wild rice
• two cups of broth made of vegetables
• One sliced onion and two peeled and diced carrots
• Half a cup of chopped toasted pecans
• 1/4 cup of cranberries, dried
• Two tablespoons of olive oil
• To taste, add salt and pepper.
• 1/4 cup finely chopped fresh parsley

Instructions

1. Heat the olive oil in a medium-sized saucepan over medium heat. Add the chopped onion and carrots, and cook for about 7 minutes or until the veggies are soft.
2. After adding the wild rice blend, stir it into the vegetables in the pan. After adding the veggie broth and bringing it to a boil, lower the heat so it simmers. Cover and cook, covered, until the rice is cooked but still chewy, about 45 minutes.
3. Add the dried cranberries and toasted nuts to the cooked rice and stir. Add pepper and salt for seasoning. Simmer for five more minutes to let the flavors combine.
4. Take off the heat and add the freshly cut parsley. Warm up and enjoy as a filling side dish.

This recipe for vegetarian wild rice strikes the perfect balance between salty and sweet flavors, making it a versatile side dish for any meal.

2. Wild Rice and Mushroom Soup 

This creamy and satisfying vegetarian wild rice soup recipe will help you warm up. It’s a dairy-free treat with veggies, wild rice, and mushrooms, ideal for cold nights.

Ingredients

• One cup of blended wild rice
• one sliced onion
• two chopped carrots
• Three cups of chopped mushrooms
• One teaspoon of dried thyme and six cups of vegetable broth
• Two tablespoons of olive oil
• To taste, add salt and pepper.
• As a garnish, fresh parsley

If you’re interested in preparing a Wild Rice and Mushroom Pilaf, here’s a detailed recipe for you to follow.

Instructions 

1. Heat the olive oil in a big pot over medium heat. Add the onion and carrots, and simmer for about 5 minutes or until they soften.
2. Add the mushrooms and cook for 7 to 8 minutes or until soft and browned.
3. After stirring in the thyme and wild rice blend, pour in the vegetable broth. Bring to a boil, then lower the heat to a simmer.
4. After 45 minutes of simmering undercover, the rice should be cooked through. Check for doneness since wild rice takes longer than brown or white rice.
5. To taste, add salt and pepper for seasoning. Garnish with fresh parsley and serve hot.

This vegetarian variation of the wild rice soup recipe is a tasty and healthful way to enjoy a warm, comfortable dinner.

3. Pecan and Cranberry Wild Rice Salad

This recipe for vegetarian wild rice burgers puts a distinctive spin on the classic burger. It’s a tasty way to have a vegan wild rice supper with a savory blend of wild rice, cranberries, and nuts.

Ingredients

• One cup of blended wild rice
• Dried cranberries, half a cup
• half a cup of coarsely chopped toasted pecans
• 1/4 cup minced fresh parsley
• 3 tablespoons olive oil
• Twist-full apple cider vinegar
• To taste, add salt and pepper.
• Mixed greens, to be served

Instructions

1. Follow the package instructions to cook the wild rice blend in vegetable broth. Wild rice requires more time to cook than brown or white rice.
2. Toasted nuts, cooked wild rice, and dried cranberries should all be combined in a big bowl.
3. Mix the olive oil, apple cider vinegar, salt, and pepper in a small bowl.
4. After adding the dressing to the wild rice mixture, toss to mix. Add the freshly chopped parsley and stir.
5. Present the salad over a bed of mixed greens to create a light yet filling dish.

This vegetarian meal with wild rice is ideal for a healthy side dish or a light lunch. Combining toasted nuts and dried cranberries gives the meal flavor and texture.

4. Creamy Wild Rice Casserole with Vegetables 

This wholesome vegetarian version of wild rice casserole is a lovely side dish or meal that mixes earthy wild rice with a creamy sauce and almond crunch. It is one of the most incredible vegetarian wild rice recipes, and it may be served as a substantial supper for a large gathering or as a stand-alone dish.

Ingredients

1. One cup of blended wild rice
2. two cups of broth made of vegetables
3. One onion, chopped finely
4. two minced garlic cloves
5. One chopped bell pepper
6. one cup of finely chopped broccoli
7. Half a cup of sliced, roasted almonds
8. One cup of non-dairy cream cheese
9. Two tablespoons of olive oil
10. To taste, add salt and pepper.
11. A half-tsp of paprika smoked
12. 1/4 cup finely chopped fresh parsley
13. Half a cup of panko breadcrumbs (optional)

Instructions 

1. Turn the oven on to 375°F, or 190°C. Apply a thin layer of olive oil to a sizable baking dish.
2. The vegetable broth should be brought to a boil in a big pot. When the rice is tender, after approximately 45 minutes, add the wild rice blend. Lower the heat to low, cover, and simmer. It’s important to note that cooking wild rice takes longer than cooking brown or white rice.
3. Heat the olive oil in a skillet over medium heat concurrently as the rice cooks. Add bell pepper, onion, garlic, and sauté for 5 to 7 minutes or until tender. Add broccoli and cook for three to four minutes or until slightly soft.
4. The cooked veggies, wild rice, toasted almonds, and dairy-free cream cheese should all be combined in a big mixing dish. Add smoked paprika and salt and pepper for seasoning. Give it a good stir to uniformly mix everything.
5. Spoon the batter into the prepared baking dish. If using panko breadcrumbs, top with them for a crispy finish.
6. Bake for 20 to 25 minutes, or until the top is crispy and golden, in a preheated oven.
7. Before serving, garnish with fresh parsley.

This vegetarian wild rice casserole recipe is creamy and soothing. It has a nutty flavor from the almonds and wild rice. It makes a great main dish or side dish for any occasion.

5. Stuffed Bell Peppers with Wild Rice and Lentils

A bright and filling dinner may be prepared with these colorful stuffed bell peppers that are filled with wild rice, lentils, veggies, and spices. This recipe from our vegetarian wild rice recipe collection works well as an elegant side dish for visitors or as a hearty family supper.

Ingredients

• 4 large bell peppers of any color
• half a cup of wild rice
• 1/2 cup of lentils, brown
• Two tsp olive oil
• one medium onion, chopped
• 2 minced garlic cloves
• 1 chopped zucchini
• 1 little eggplant, chopped
• 1teaspoon of cumin powder
• 1 tsp of smoky paprika
• 1/2  teaspoon of chili powder, optional for added spiciness
• One can (15 oz) chopped tomatoes
• 1/4 cup dried cranberries or raisins
• To taste, add salt and black pepper
• Finely chopped fresh parsley or cilantro (for garnish)
• Feta cheese crumbles or a vegan cheese substitute (optional)

Instructions 

1. Turn the oven on to 375°F, or 190°C. First, slice off the bell peppers’ tops. Then, carefully remove the seeds and skin. If necessary, trim the bottoms without cutting into the cavity to ensure they stand straight in a baking dish.
2. Cook the lentils and wild rice in separate pots as directed on the package until they are both soft. After removing any extra water, set away.
3. Heat the olive oil in a big skillet over medium heat. When the onion becomes transparent, add the garlic and continue to sauté. Cook the eggplant and zucchini until they start to soften. Further, Add the chili powder, smoked paprika, and cumin and heat, stirring, for one more minute until aromatic.
4. Add the diced tomatoes, raisins, and cooked wild rice and lentils to the skillet. After stirring everything, cook for a further five minutes. Add pepper and salt for seasoning.
   Pack the Filling Tightly into the Hollowed-Out Bell Peppers by Spooning the Mixture inside of them. The filled peppers should be put in a roasting tray.
5. Bake the dish for about 30 minutes in a preheated oven, covered with foil. Finally, When the peppers are soft and the cheddar is melted and bubbling, remove the foil, add the cheese, if using, and bake for an additional 10 minutes.
6. Before serving, garnish with fresh parsley or cilantro.

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