Fiesta Wild Rice


There’s no denying the festive look of this easy fiesta wild rice, but it also boasts a nutritious profile, and fresh Latin-inspired flavors.

Fiesta Wild Rice Recipe - the perfect healthy, whole grain side for dressing up your holiday or New Year's eve table (vegan and gluten-free)

This fiesta wild rice is perfect for the holidays (think Christmas and even New Year’s), but is also a vibrant dish to enjoy any day thanks to the wholesome ingredients. It was created by Manuel Villacorta, an award-winning registered dietitian. He uses a simple blend of ingredients to layer mild sweet and savory notes on a nutty backdrop.

Fiesta Wild Rice Recipe - the perfect healthy, whole grain side for dressing up your holiday or New Year's eve table (vegan and gluten-free)This fiesta wild rice recipe with photo was shared with us by

Special Diet Notes: Fiesta Wild Rice

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, peanut-free, soy-free, optionally vegan / plant-based, and optionally vegetarian.

For nut-free fiesta wild rice, simply omit the walnuts or use safe, toasted sunflower seeds.

Fiesta Wild Rice
Prep time
Cook time
Total time
Serves: 16 servings
  • 8 cups low-sodium chicken or vegetable broth
  • 2 cups wild rice
  • 1 teaspoon salt
  • 2 tablespoons non-GMO canola oil
  • 1 medium white onion, chopped
  • 1 cup diced red bell pepper
  • ½ cup chopped walnuts
  • ½ cup golden raisins
  • ¼ cup finely diced parsley
  1. Bring the broth to a boil in a large saucepan. Stir in the wild rice and salt. Reduce the heat to low, cover, and simmer for 40 to 45 minutes, or just until the rice kernels puff open.
  2. Uncover the rice and fluff with a fork. Simmer an additional 5 minutes then drain the excess liquid.
  3. Place the cooked rice in large serving bowl and set aside to cool.
  4. Heat the canola oil in a large saute pan over medium heat. Add the onion and saute for 1 to 2 minutes or until translucent.
  5. Add the peppers, walnuts and raisins. Cook until lightly browned and fragrant. Add the sauteed mixture and parsley to wild rice. Stir to combine and serve warm.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


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