The Best Ever Wild Rice Hotdish

Classic wild rice hotdish is made with nutty wild rice and savory sausage baked in a creamy sauce. A hearty Minnesota favorite for holidays, potlucks, or weeknight meals.

Wild rice hotdish is pure Minnesota comfort food. It's the kind of dish that is often served at church potlucks, holiday tables, and weeknight family dinners. Creamy, hearty, and full of that nutty wild rice flavor. It's everything comfort food should be.

Jump to:

• Why This Wild Rice Hotdish is the Best
• Wild Rice 101
• Ingredients You'll Need
• How to Make Wild Rice Hotdish
• Serving Tips
• Storage Tips
• Expert Tips
• Other Casserole Recipes You'll Love
• 📖 Recipe

Why This Wild Rice Hotdish is the Best

Hotdish is the Midwest's love language. Here's why I keep making this version over and over:

• Perfect wild rice - This recipe nails the texture with a two-step cooking method by pre-cooking the wild rice until it's just tender (not mushy), then finishing it in the oven so it soaks up the rest of the liquid
• Loaded with flavor - Sautéing the sausage and veggies before adding them to the rest of the casserole gives it deep layers of rich flavor
• Creamy, but not heavy - The combo of cream of chicken soup, broth and soy sauce provide the perfect balance of rich & savory without feeling heavy

And maybe the best reason? My memories of it. My aunt makes a version of this every Thanksgiving, and no matter what else is on the table, I always end up with a scoop (or two) on my plate.

Wild Rice 101

Contrary to the name, wild rice is not technically rice. It's a grain that grows on stalks in shallow lakes. It's collected by pulling the stalks over the canoe and using a wooden paddle to gently knock the wild rice off the stalk into the bottom of the canoe. It's harvested in the summer months in Minnesota, and is a traditional grain harvested by Native American tribes.

Wild rice has a nutty, earthy flavor that makes it unique and the texture is chewier than regular rice. It also takes longer to cook than white or brown rice, but feel free to cook it a day or two ahead of time and keep it in the fridge until you're ready make the casserole.

Harvested vs. Cultivated Wild Rice

Not all wild rice is the same, and the difference usually comes down to how it's grown and harvested.

Hand-harvested wild rice is the traditional kind I mentioned above. The grains are long, slender, and light brown to golden. They cook faster, usually in 20-30 minutes, and have a delicate flavor with a lighter, fluffier texture. It's more expensive, but you're paying for the labor of love.

Cultivated wild rice is grown in paddies, harvested mechanically, and is the kind you'll most often find in grocery stores. The grains are darker and a bit thicker. They take longer to cook, closer to 45-50 minutes, and have a firmer, chewier bite with a deeper, nuttier flavor.

What to look for at the store:

If you want that faster cook time and lighter texture, look for "hand-harvested" or "lake-harvested" labels. For the best quality wild rice, look for uniform grains without too many broken pieces.

Quick Tip: Be sure to rinse wild rice before cooking. Rinsing removes any extra debris and also prevents the rice from becoming gummy when cooked. Place raw rice in a bowl and cover with cold water. Stir the rice around and allow to sit for a minute. Remove anything that comes floating to the top. Drain. This step may need to be repeated more than once.

Ingredients You'll Need

• Wild rice - This recipe is tested using 100% wild rice, not a blend
• Pork sausage - I use mild Italian, but feel free to use spicy for some more heat!
• Onions & celery - Vegetables that help add layers of flavor to the hotdish
• Cream of chicken soup - store-bought or homemade
• Chicken broth and soy sauce - Balance the creaminess of the sauce and depth of flavor

Optional add-ins: mushrooms, green peppers, water chestnuts, or slivered almonds for crunch.

How to Make Wild Rice Hotdish

Place rinsed rice in a saucepan with water and salt. Bring to a boil, lower the heat and simmer covered for 45 minutes. At this point the wild rice should split open slightly, but might still be a little crunchy. This is okay! Drain any extra liquid.

While the rice cooks, brown the sausage in a skillet, breaking it into small pieces. Drain the grease and transfer to a large bowl.

In the same skillet, sauté the celery and onion until tender. Add them to the sausage.

Stir in the cooked wild rice, cream of mushroom soup, chicken broth, soy sauce, and pepper.

Pour into a greased 9x13 baking dish. Cover with foil and bake at 325°F for 45 minutes.

Remove the foil, stir, and bake another 15-20 minutes until the liquid is absorbed and the wild rice hotdish is puffed and tender.

💡Canned wild rice works for this recipe! Since it's already cooked, skip the boiling step and drain it well. Stir it straight into the rest of the hotdish mixture, then bake for about 30 minutes covered and another 10-15 minutes uncovered. Just enough to heat through and let the flavors meld without making the rice mushy.

Serving Tips

Wild rice hotdish works as both a main course or a side dish. Serve it with a green salad, steamed vegetables or dinner rolls. My family sometimes uses it as a stuffing alternative at Thanksgiving, the choice is yours!

Storage Tips

Fridge - Store leftover wild rice hotdish in an airtight container for up to 4 days.

Freezer - Freeze for up to 3 months. Thaw in the fridge and reheat in the oven for the best texture.

Expert Tips

• When cooking the wild rice, swap some of the water for chicken or vegetable broth for added flavor.
• Cooked wild rice freezes beautifully in a flat freezer bag. Make a double batch of rice and freeze half for another time. A huge time saver when making this dish!
• Perfectly cooked wild rice will be tender but still a little firm in the center

Other Casserole Recipes You'll Love

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