Wild Rice Substitutes: A Colorful Guide in the Kitchen

I must say. Wild rice isn’t exactly easy to come by when grocery shopping. 

You know what is? 

Every other colored rice there is. 

White rice?  Available in all stores I’ve been to. 

Brown rice? Just down on aisle 10, Ma’am

Heck, I even encounter black rice more often! 

What’s a girl got to do around here to get some wild rice, huh?

Coming up empty-handed time and time again has worn me down. So, I’m finally resorting to wild rice substitutes instead. 

I refuse to scour the internet for this one. I want to smell a handful of my grains before purchasing them. 

Going Wild (and Feral)

But no, not for wild rice. At least, not anymore. 

Even if it’s this cool type of aquatic grass with edible grain that manages to grow in shallow lakes and rivers. 

Even if it has this nutty flavor and chewy texture. 

Even if it’s a good source of vitamins, minerals, fiber, and protein. 

Even if I still dream of the pilaf it could create. 

Grrr!

So, consider this a scr*w you article of sorts 😉

But hey, if you know a place where I could regularly purchase wild rice, let me know, and I’ll come running (with a glint of desperation in my eyes). 

I don’t think that’s happening soon, though. That’s why I have my eyes set on wild rice substitutes now. 

Taming Wild Woes with Wild Rice Substitutes

Gosh, it’s not even technically rice at all! I can’t believe I’m this hung up about it. 

I’m Asian for Christ’s sake. My blood should sing for actual rice varieties. 

You feel me, Foodies?

Thankfully, there are wild rice substitutes to appease my wounded culinary soul. 

And of course, I’m going to share them with you so you can avoid all the drama that some grass is causing.

Brown rice

I’m starting it off with the ever-reliable staple. 

First up for our wild rice substitute, we have brown rice and its fiber- and nutrient-packed self. 

Like wild rice, brown rice also has a nutty flavor and satisfyingly chewy texture. 

The difference? It’s readily available and is even budget-friendly!

Who’s ready for some delightful twist on the classic pilaf?

Ingredients

• 1 cup of rinsed brown rice
• 1 ½ cup of vegetable broth
• 1 tbsp of olive oil
• ½ diced medium onion
• 1 minced clove of garlic
• ¼ cup of sliced almonds
• ½ cup of dried cranberries
• ¼ tsp of dried thyme
• Salt and pepper

Instructions

1. Heat the olive oil in a saucepan over medium fire. Add the onion and cook for 5 minutes.
2. Stir in the garlic and cook for another minute. 
3. Add the brown rice, almonds, cranberries, thyme, salt, and pepper. Make sure you mix everything thoroughly. 
4. Pour in the vegetable broth and bring it to a boil. Reduce the heat to low and allow the rice to simmer for 45-50 minutes.
5. Remove from the heat and allow to rest for 5 minutes.
6. Fluff with a fork before serving. 

Black rice

Now this next wild rice substitute is kind of forbidden. You can only pass it on to every other foodie you’ll meet, alright? 

The color of black rice surely does add some theatrics to any dish. Points for aesthetics already. 

It also shares an almost similar nutty flavor and chewy texture with wild rice. 

While it may take longer to cook than brown rice, it sure is worth it with this black bean salad plus mango salsa we’re about to make. 

Ingredients

• 1 cup of rinsed black rice
• 1 ½ cups of vegetable broth
• 15-ounce of black beans, already rinsed and drained
• 1 cup of chopped mango
• ¼ cup of chopped red onion
• ¼ cup of chopped fresh cilantro
• 1 already juiced lime
• 1 tbsp of olive oil
• ½ tsp of chili powder
• Salt and pepper

Instructions

1. Combine the black rice and vegetable broth in a saucepan, bring to a boil, then reduce the heat to low. Allow to simmer for 40-50 minutes.
2. Once the rice cools slightly, mix the black rice, black beans, mango, red onion, and cilantro in a large enough bowl.  
3. Mix the lime juice, olive oil, and chili powder in a smaller bowl. Season with salt and pepper. 
4. Pour the dressing over the black rice and black bean mixture. Toss everything in a gentle manner to combine. 
5. You can serve it immediately or not. It can last for as long as 3 days if refrigerated. 

Sub-par? Far From It

There’s nothing subpar about these two wild rice substitutes. 

If anything, brown rice and black rice just did the impossible. 

A slight exaggeration, but they did appease my wild cravings. So…

Besides, I’m nothing if not resourceful. 

In the kitchen, expect that everything that can go wrong, will go wrong—Murphy’s Law. 

Having a backup plan on top of a backup plan guarantees that I can still whip up dishes that aren’t just delicious but readily achievable. 

And that’s the lesson I’m passing on to you for today, dear Foodies. 

Go wild, yeah? 

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