Wondering what to do with leftover wild rice? Don't let it sit in the fridge until you forget about it! You can turn cooked wild rice into hearty salads, cozy soups, casseroles, stuffing, savory empanadas, and even fluffy dinner rolls.
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Growing up in northern Minnesota, I remember the big burlap bag of wild rice leaning against the wall of my grandparents' back porch. My grandpa used it to make wild rice stuffing, one of my family's favorite dishes at Thanksgiving and Christmas. For me, wild rice has always been a staple worth making a little extra of. So if you happen to have some leftover rice, there are plenty of delicious ways to use it.
Leftover Wild Rice Recipes
I asked my food blogger friends how they use leftover wild rice, and they had some great ideas, from hearty salads and cozy soups to casseroles and stuffing. These are recipes they’ve made and loved in their own kitchens, along with a few of my own favorites, like the savory empanadas -- seriously so good!
Cold Corn and Wild Rice Salad
A fresh Midwestern take on cowboy caviar, this colorful salad combines wild rice, black beans, black-eyed peas, sweet corn, tomatoes, and cucumbers with a zippy lime dressing. Made with cooked wild rice, it’s an easy make-ahead option for potlucks, meal prep, or serving with tortilla chips.
30 Minute Cranberry Wild Rice Rolls
Soft, fluffy dinner rolls get a little something extra from dried cranberries, pecans, and a cooked wild rice blend. You can also use straight wild rice. They’re surprisingly quick to make and would be beautiful alongside Thanksgiving dinner, a bowl of wild rice soup, or a simple weeknight meal.
Easy Chicken and Wild Rice Casserole
This creamy Chicken and Wild Rice Casserole combines chicken or turkey with long-grain rice and wild rice, vegetables, homemade sauce, and a crispy fried onion topping. It’s a comforting chicken casserole and a great way to use leftover roasted chicken or turkey.
Vegan Wild Rice Salad
Sweet apples, oranges, and pomegranate balance the nutty wild rice and crunchy walnuts in this festive vegan salad. It’s especially pretty on a holiday table and can be made ahead, making it a great option for Thanksgiving or Christmas dinner.
Leftover Roast Beef and Wild Rice Soup
Leftover roast beef gets a second life in this cozy wild rice soup with vegetables and a creamy broth. It’s a satisfying meal-in-a-bowl. Ground beef works just as well when you don’t have leftover roast.
Chicken Mushroom Wild Rice Soup
Creamy and comforting, Chicken Mushroom Wild Rice Soup combines tender chicken, white button mushrooms, carrots, celery, Parmesan, and nutty wild rice in a savory chicken broth. It’s an easy way to turn leftover chicken or rotisserie chicken into a cozy meal.
Butternut Wild Rice Salad
Roasted butternut squash, chewy wild rice simmered in vegetable broth, toasted pecans, and dried cranberries come together in this hearty grain salad with a bright orange-ginger dressing. Serve it warm or at room temperature as a side dish or a gluten-free alternative to stuffing.
Wild Rice Stuffing
One of my favorite ways to serve leftover wild rice, this simple stuffing combines it with savory sausage for a hearty holiday side dish. With just five ingredients and about 20 minutes of cooking time, it’s an easy option when you have cooked wild rice on hand.
Baked Vegetarian Empanadas
Savory empanadas filled with mushrooms, wild rice, cranberries, pecans, Parmesan, and fresh herbs are tucked into flaky pie crust and baked until golden. They’re cozy and comforting and truly one of my favorite ways to use leftover wild rice for an appetizer, snack, or light main course.
Chicken Stuffing Casserole (No Condensed Soup)
When you’re craving cozy comfort food, Chicken Stuffing Casserole brings together rotisserie chicken, wild rice, stuffing mix, kale, cranberries, cheese, and toasted almonds. It’s an easy dinner for a weeknight but feels right at home on a holiday table.
Zesty Quinoa Salad
A combination of quinoa, wild rice, and fresh vegetables makes this bright whole grain salad hearty enough for lunch but right at home alongside grilled chicken or burgers. A zippy lime vinaigrette adds plenty of fresh flavor to this colorful side dish.
Apple Wild Rice Salad
Layers of spinach and romaine are topped with wild rice, apples, grapes, cranberries, and walnuts, then finished with a creamy avocado yogurt dressing. Make it ahead for a holiday gathering, or add leftover chicken or turkey to turn this beautiful salad into a main course.
Wild Rice Salad
Nutty wild rice, toasted pecans, dried cranberries, and green onion are tossed in a light soy sauce and rice vinegar dressing in this simple make-ahead salad. Serve it cold or at room temperature as an easy side dish or lunch.
Wild Rice Chicken or Turkey Salad
Have leftover turkey after Thanksgiving? Turn it into this easy chicken or turkey salad with wild rice, vegetables, cranberries, and a flavorful dressing. It’s a simple way to give leftover turkey or cooked wild rice a completely different life.
Chicken Wild Rice Soup (Slow Cooker)
Let the slow cooker do the work with this hearty Chicken Wild Rice Soup. Simple ingredients simmer together in the crockpot for an easy dinner that’s satisfying enough for the whole family and convenient for meal prep.
Venison Casserole with Wild Rice
Ground venison, wild rice, mushrooms, and vegetables bake together in a creamy homemade sauce for a hearty one-dish meal. The wild rice blend adds a chewy texture and nutty flavor, making this a cozy alternative to the usual pasta or potato casserole.
Leftover Wild Rice FAQs
Leftover wild rice is incredibly versatile. Use it in salads, soups, casseroles, stuffing, grain bowls, wrap fillings, breads, or even savory empanadas. Because cooked wild rice has a pleasantly chewy texture and nutty flavor, it holds up especially well in dishes where you want a little more texture than you'd get from white or brown rice.
Cooked wild rice can be stored in an airtight container in the refrigerator for 3-4 days. Refrigerate it within 2 hours of cooking.
Yes! Cooked wild rice freezes very well, making it an easy way to prevent food waste when you've cooked more than you need. Let it cool, portion it into freezer-safe bags or containers, remove as much air as possible, and label it with the date. For best quality, use frozen cooked wild rice within about 3-4 months.
For an easy way to reheat leftover wild rice, place it in a microwave-safe bowl with a splash of water or broth and cover loosely. Heat until warmed through, stirring once or twice. You can also warm it in a saucepan with a little water or chicken broth. If you're adding cooked wild rice to soup or a casserole, you can usually add it straight from the refrigerator and let it heat through with the rest of the dish.
Sometimes, but it depends on the recipe. A wild rice blend usually combines wild rice with other types of rice, such as brown or long-grain rice, so the cooking time and texture can be different from straight wild rice. If a recipe calls for cooked wild rice, however, a cooked wild rice blend is often an easy substitution, especially in soups, casseroles, salads, and stuffing. Just keep in mind that the finished dish may have a softer or less chewy texture.
What to Serve with Wild Rice
If you're serving wild rice as a side dish, pair it with simple mains and vegetables that complement its nutty flavor without competing with it. Here are a few of my favorite recipes to serve alongside wild rice:
- Roasted chicken, turkey, or pork are natural pairings, especially with a simple pan sauce or gravy.
- For a lighter meal, serve wild rice with a crisp salad, roasted vegetables, or grilled chicken.
Have leftover wild rice? Make these next!
The *Best* Vegetarian Empanada Recipe
Ingredients
- 2 tablespoons olive oil
- 2 cups mushrooms, chopped
- ½ cup onion, diced
- 2 teaspoons chili powder
- salt and pepper, to taste
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 3 green onions, sliced
- 1 cup cooked wild rice
- ¼ cup dried cranberries
- ¼ cup chopped pecans
- ¼ cup chopped parsley plus 12-18 whole leaves for the crust, if desired
- ½ cup grated Parmesan cheese
- 1 egg
- 1 tablespoon water or milk
- 2 pie dough rounds
Instructions
- Warm olive oil in a large skillet over medium heat. Add the mushrooms, onion, chili powder, salt, and black pepper. Sauté for 6-7 minutes. Add the minced garlic and sauté for 1-2 minutes more.
- Add the soy sauce and scrape up any browned bits on the bottom of the pan. Add the green onion, cranberries, wild rice, pecans, and parsley. Heat and stir for another minute.
- Place the mixture in a bowl and let it cool to room temperature. Speed this up by placing it in the refrigerator for 30 minutes. When cooled, stir in the Parmesan cheese.
- Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
- Flatten the pie dough with a rolling pin, then cut it into 4-inch rounds with a cookie cutter, lid, or bowl. Re-roll the crust to get 12 rounds. Optional: roll fresh herb leaves into the dough for a decorative touch.
- Hold one pie dough round in one hand and use the other hand to spoon 2 tablespoons of filling into the dough. Fold the dough and press both sides together. Set it down and crimp the edges with a fork. Place the filled empanadas on the lined baking sheet.
- Beat one egg with a tablespoon of water or milk. Brush each empanada evenly with the egg wash. Cut slits in the top of each empanada to vent steam.
- Bake for 16-18 minutes or until golden brown. Serve with Whipped Yogurt Feta Dip or your favorite dipping sauce.
Notes
- Let the filling cool completely before assembling to keep the crust flaky.
- Roll the pie dough rounds a little thinner and wider so they don't puff up too much.
- Don't overfill. Seal the edges firmly with a fork to keep the filling inside.
- Refrigerate baked empanadas in an airtight container for 3-4 days. Reheat at 425°F for 7-9 minutes.
- Make the filling up to 1 day ahead and refrigerate. Cool completely before assembling.
- To freeze unbaked. Freeze assembled empanadas without egg wash in a single layer, then transfer to a freezer container for up to 3 months. Brush with egg wash and bake from frozen at 425°F for 20-22 minutes.
- To freeze baked. Cool completely, wrap well, and freeze for up to 3 months. Reheat from frozen at 425°F for 12-15 minutes.
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