A simple roasted potato salad incorporating a couple other seasonal root vegetables like parsnips and carrots. I served it on a bed of wild rice with a simple mustard vinaigrette.

Fried rice made with wild rice, a thin omelette cut into strips, a splash of soy sauce, tofu, and whatever seasonal greens you have on hand - peas, asparagus, pea shoots, spinach.

Toasted wild nori alongside cilantro, tofu, and plenty of wild rice. The dressing for this salad isn't shy - assertive notes of sesame, ginger, cayenne pepper and soy sauce work their way into the wild rice and tofu. Lots of flavor.

A chunky celery soup perfect for a winter day - celery, carrots, a potato, an onion, a bit of garlic, and some leftover wild rice.

A jewel-inspired holiday salad recipe - mixed leafy salad greens, wild rice, toasted hazelnuts, dried figs and pluots, tossed with a simple ginger juice vinaigrette that I spiked with just a hint of jalapeno.

A roasted pumpkin salad made with wild rice, tiny, caramelized red onions drizzled with a simple, honey-kissed, creamy sunflower seed dressing. A colorful harvest salad perfect for Fall festivities.

A simple, single pot mixed grain recipe inspired by a reader email from a grandmother of four - rice, oats, barley, and millet.

A spring-inspired wild rice salad - vibrant asparagus, yellow split peas, and wild rice tossed in an almond butter dressing and finished off with a bit of goat cheese and chives.