We all love a good meal, and sometimes wild rice just isn’t in the pantry. No need for fancy excuses, it happens to the best of us. So, what do we do?
We improvise with substitutes that add flair to our dishes. These alternatives aren’t merely stand-ins but can offer flavours and textures equally delightful.
Let’s chat about six wild rice substitutes. Some might surprise you!

6 Easy Substitutes for Wild Rice
As you search for your perfect alternative, consider these six options:
1 – Brown Rice
We’ve all used brown rice as a go-to substitute. It’s nuttier and more chewy than wild rice. That’s what makes it so filling and wholesome.
It’s easy to cook too. Just swap it 1:1 for wild rice in your recipes. It’s a fantastic alternative that’s readily available.
Brown rice blends well in casseroles, soups, and salads. The added texture makes meals more interesting. Want to explore more? Check out this article on brown rice substitutes.
Simple, tasty, and versatile – what more could we ask for?
2 – Farro
The Farro experience is like a little time machine to ancient grains. It’s a bit chewy but not hard, with a nutty flavor that’s hearty and wholesome.
Farro’s got this slightly sweet, nutty taste, almost like a cozy bowl of oatmeal but with more bite. Swap it with wild rice at a 1:1 ratio. Perfect in salads or soups. Have a sniff for more ideas in this article on farro substitutes.
We love how it stands up to bold flavors, making every bite satisfying.
3 – Barley
One of our top picks is barley. It’s got this slightly chewy texture and mildly nutty flavor that stands out.
We love how it complements hearty dishes like stews and casseroles. Barley is superb for adding a bit of depth and warmth to your meals.
Swap it 1:1 with wild rice. Easy peasy. The taste is soft and somewhat nutty—a cozy addition to any dish.
For those curious, you can also check out alternatives in this barley substitutes article.
It’s a solid choice for a comforting meal.
4 – Quinoa
When we talk about versatile substitutes, quinoa always stands out. It’s light, fluffy, and has a nutty taste that’s similar to wild rice.
Quinoa cooks quickly and has a pleasing texture.
Swap it with wild rice using a 1:1 ratio. We love how it soaks up flavors in soups and salads.
It’s great for adding a bit of bite to your dish, and it’s a complete protein too, perfect for those who want a hearty meal.
For other amazing options, check out quinoa substitutes.
5 – Bulgur
Bulgur is a fantastic substitute for wild rice. It’s slightly chewy and has a mild, nutty flavor we can’t get enough of. We love how quickly it cooks, usually in about 10-15 minutes.
You can easily swap bulgur for wild rice using a 1:1 ratio. It works well in salads, stir-fries, and casseroles. The texture is similar to quinoa, but with a more complex taste.
Feeling curious about bulgur? Don’t miss our article on bulgur substitutes for more great ideas.
6 – Pearl Couscous
Last but not least, there’s pearl couscous. It’s got a smooth, slightly chewy texture that makes every bite enjoyable. We’d say it has a mild, nutty flavor with a hint of buttery smoothness.
Perfect for salads or side dishes, it cooks quickly—just 10-15 minutes. Swap it 1:1 with wild rice for a delightful twist.
Its unique texture can bring new life to your favorite dishes. For more options that work just as well, see our couscous substitutes.
Frequently Asked Questions
Brown rice is the best substitute, as it absorbs liquid well and provides a similar nutty flavor.
Yes, farro adds a chewy texture and earthy flavor, making it an excellent choice for grain-based salads.
Barley can work well in risotto, offering a slightly different texture but a hearty, nutty flavor.
Quinoa works well in pilaf dishes, adding a light, fluffy texture with a slightly nutty taste.
Yes, pearl couscous provides a similar chewy texture and works well in stuffing recipes.

Andrew Gray is a seasoned food writer and blogger with a wealth of experience in the restaurant and catering industries. With a passion for all things delicious, Andrew has honed his culinary expertise through his work as a personal chef and caterer.
His love for food led him to venture into food writing, where he has contributed to various online publications, sharing his knowledge and insights on the culinary world. As the proud owner of CooksCrafter.com, Andrew covers a wide range of topics, including recipes, restaurant reviews, product recommendations, and culinary tips.
Through his website, he aims to inspire and educate fellow food enthusiasts, offering a comprehensive resource for all things food-related.