My hearty homemade Traeger Wild Rice Hotdish is made without any canned “cream-of” soups and delivers the deep, meaty flavors you expect from this classic Minnesotan casserole. This version adds a pellet-grill twist—because what’s better with a comforting casserole than a touch of smoke? Nothing beats it.
Smoked Wild Rice Hot Dish
Growing up in Northern Minnesota, wild rice was a pantry staple and a frequent ingredient in family meals. One of the most beloved dishes is the wild rice hotdish—known elsewhere simply as a casserole. This is my take on that comforting classic, updated for the Traeger or any pellet grill.
The recipe uses wild rice, a homemade cream-of-mushroom-style sauce, lean ground beef, mushrooms, a splash of white wine or sherry, celery, garlic, and a savory au jus-style seasoning. No canned condensed soups here—just real ingredients and layers of flavor.
Wild rice offers a nutty, robust taste and a firm texture that stands up well in casseroles. Technically it’s not rice but an aquatic grass, and its distinct flavor makes it an excellent base for warm winter dishes.
How do you cook wild rice?
There are several reliable ways to cook wild rice. The most common method is simmering in plenty of water for about 45 minutes to an hour. If you rinse the cooked grains, the result will be milder; personally I prefer to keep the full wild rice flavor, so I usually skip rinsing.
An efficient option is an electric pressure cooker (Instant Pot), which cooks wild rice faster and yields consistent results. I often cook extra and freeze portions—1–2 cups work well for soups or pancakes, and 5–6 cups is ideal for a hotdish or casserole.
Other great uses for wild rice
Wild rice is surprisingly versatile. Beyond casseroles and soups, try it in salads, pilafs, stuffed vegetables, bread, pancakes, or even as a warm side topped with butter and crisped bacon and onions. It pairs beautifully with poultry, pork, fish, and roasted vegetables.
Wild Rice Recipes to Try
- Beef & Wild Rice Stuffed Zucchini
- Minnesota Wild Rice Hotdish Soup
- Instant Pot Wild Rice
- Creamy Chicken and Wild Rice Casserole
- Corn & Potato Chowder with Wild Rice
- Wild Rice and Mushroom Dressing
- Chicken Mushroom Wild Rice Skillet
- Mushroom Pork Chops with Vegetable Wild Rice Pilaf
- Wild Rice Mushroom Stuffing
You can also experiment with cold wild rice salads featuring seasonal produce, roasted squash, apples, pomegranate, fresh herbs, or even seafood like shrimp or salmon. Cold wild rice salads are bright, textural, and great for meal prep.
Tips for using, storing, and cooking wild rice
- Store raw wild rice in a tightly sealed container in a cool, dry place.
- One cup of uncooked wild rice yields about 3–4 cups cooked.
- Cooked wild rice freezes well in portioned bags or containers.
- Substitute wild rice for other sides to add texture and flavor.
- Microwave cooking rarely saves significant time—stovetop or pressure cooking is usually better.
- Traditional note: wild rice was historically enjoyed as a hearty breakfast grain in some regions.
Add wild rice to soups, pancakes, bread, or serve it simply with butter, salt, and pepper. For more aroma and crunch, fold in fried bacon and caramelized onions.
If you’ve never tried wild rice before, don’t be intimidated—its nutty flavor and firm bite make it both healthy and delicious.
What’s the best kind of wild rice?
Avoid pilaf blends labeled “quick cook,” “cracked,” or “cultivated” if you want the best flavor and texture. Look for premium, dark wild rice labeled simply as wild rice for the richest taste. Specialty stores and suppliers that focus on high-quality, minimally processed wild rice are the best sources.
Quality can vary at general grocery stores, so seek out trusted suppliers or specialty markets for the best results.
Yield: 8 servings
Traeger Wild Rice Hotdish
This homemade wild rice hotdish contains no condensed soup, comes together quickly (excluding wild rice cooking time), and makes a satisfying, family-friendly comfort meal.
Prep Time: 15 minutes
Cook Time: 1 hour (plus Traeger time)
Total Time: 1 hour 15 minutes (plus wild rice cooking)
Ingredients
Ground Beef Mixture
- 2 pounds lean ground beef
- 2 stalks celery, diced
- 1 medium onion, chopped
- ½ teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 cups beef broth (or diluted au jus mix)
- 2 tablespoons sherry or dry white wine
Cream of Mushroom Mixture
- 6 tablespoons butter, divided
- 1 pound cremini mushrooms (¼ pound sliced, ¾ pound chopped)
- ⅓ cup all-purpose flour
- 2 cups beef stock
- 1 cup cream or half-and-half
- ½ teaspoon thyme
- ½ teaspoon salt
- ¼ teaspoon white pepper
Roux
- ½ cup butter
- ⅓ cup all-purpose flour
Wild Rice
- 6 cups cooked wild rice (or 2 cups uncooked wild rice)
- 3 cups shredded Colby Jack cheese (optional)
Instructions
- Preheat your Traeger or pellet grill to 350°F. If using uncooked wild rice, bring 8–10 cups water with 1 tablespoon salt to a boil in a large pot. Add rice and simmer for about 45 minutes, then drain well. If using pre-cooked wild rice, proceed to the next step.
- In a large skillet over medium-high heat, brown the ground beef with diced celery, chopped onion, garlic powder, onion powder, salt, and pepper. Cook until no pink remains.
- Stir in the beef broth and sherry; let the mixture simmer for about 5 minutes, then set aside.
- In a medium skillet, melt 2 tablespoons butter and brown the sliced mushrooms on both sides. Remove and add them to the beef mixture, leaving any butter in the pan.
- Add 4 tablespoons butter to the mushroom pan and cook the chopped mushrooms over medium-high heat for 10–12 minutes until they are tender, slightly browned, and their liquid has mostly evaporated.
- Pour in the beef stock, cream, thyme, salt, and white pepper to the mushroom pan and reduce the heat to low.
- In a small skillet, melt the remaining butter and whisk in the flour to make a roux. Cook over medium heat, stirring constantly, for about 2 minutes.
- Whisk the roux into the mushroom mixture and increase heat to medium-low. Continue whisking until the sauce thickens.
- Combine the beef mixture, the mushroom sauce, and the cooked wild rice in a large bowl until evenly mixed.
- Transfer to a prepared baking dish sprayed with cooking spray. Top with shredded Colby Jack cheese if desired.
- Grill on the Traeger at 350°F for 35–45 minutes, covering partway through with foil if the cheese or top begins to brown too much. Remove and let rest briefly before serving.
Notes
- If you don’t keep beef broth on hand, a diluted au jus powder can be a flavorful substitute.
- This dish can be baked in a conventional oven if you prefer not to use a smoker or pellet grill—350°F until bubbly and golden.
Nutrition Information (per serving)
Calories: 627 • Total Fat: 39g • Saturated Fat: 22g • Trans Fat: 1g • Unsaturated Fat: 13g • Cholesterol: 151mg • Sodium: 866mg • Carbohydrates: 33g • Fiber: 3g • Sugar: 3g • Protein: 37g
Whether you prepare the wild rice ahead or cook it fresh for the casserole, this Traeger Wild Rice Hotdish is a satisfying, smoky comfort meal that showcases the unique character of wild rice. Serve it with a simple green salad or roasted vegetables and enjoy a true Midwest classic with a modern smoked twist.