Byerlys Wild Rice Recipe: Smoky Celery Crown Over Hearty Grains

This Byerlys Wild Rice recipe brings Minnesota comfort food tradition to your table with its signature smoky celery crown and hearty grains. The dish begins with sautéed onions, celery, and carrots forming the aromatic base, then builds with tender chicken or sausage and wild rice simmering in rich broth.

What makes it special is that simple technique of browning the meat and vegetables first—this creates deep, savory flavors that transform basic ingredients into something truly satisfying.

The result is a bowl of wild rice soup that's both rustic and refined, with a perfect balance of smoky, herby notes from the celery crown and the satisfying chew of wild rice.

This recipe honors its Minnesota roots while remaining versatile enough for modern adaptations—whether you're serving it as a main course or pairing it with crusty bread. The beauty lies in its simplicity: just a few quality ingredients, proper technique, and time to develop those rich flavors.

Ingredients for byerlys wild rice

Simple pantry staples and fresh produce create Minnesota's iconic Byerlys Wild Rice dish.

The wild rice blend is the heart of this dish—Lundberg or Uncle Ben's are reliable brands, but any long-grain mix works. For the celery crown, look for stalks with vibrant green leaves and crisp stems; Trader Joe's often carries the freshest. The smoked sausage adds depth—Johnsonville or Applegate kielbasa are crowd-pleasers. Chicken broth should be rich but not overly salty; Pacific Foods or Swanson are solid choices. Fresh herbs like thyme and parsley elevate the dish, so grab them from the grocery store's produce section the same day you cook.

No smoked sausage? Substitute with extra chicken or mushrooms for umami. Fresh thyme unavailable? Dried works at one-third the amount. The carrots can be swapped for parsnips if you're feeling adventurous. For a vegetarian version, replace the chicken with chickpeas or lentils and use vegetable broth. The wild rice blend can be pre-cooked and refrigerated for 3 days ahead of time—just reheat with extra broth when ready to serve. If your celery starts to wilt, soak the stalks in ice water for 10 minutes to crisp them back up.

This dish reheats beautifully—simmer on low heat with a splash of broth to restore moisture. Stores for 4-5 days in the fridge, though the flavors deepen overnight. For freezing, portion into airtight containers with a layer of broth on top to prevent drying. Reheat gently from frozen, adding broth as needed. The celery crown can be prepped and refrigerated separately for up to 2 days before cooking. Garnish with fresh parsley just before serving to keep it vibrant.

Step-by-step instructions for byerlys wild rice recipe

Here's how to transform simple ingredients into a hearty, restaurant-quality wild rice dish with smoky depth and vibrant vegetables.

Rinse the 1 cup Wild Rice Blend thoroughly under cold water to remove any debris. Transfer it to a medium saucepan with the 4 cups Chicken Broth, the 2 whole Bay Leaves, 1.5 tsp Salt, and 0.5 tsp Black Pepper. Bring to a boil over medium-high heat, then immediately reduce to a simmer.

Cover the saucepan with a tight-fitting lid and let the rice cook for 45-50 minutes. Wild rice requires longer cooking than regular rice—don't peek or stir, as this disrupts the cooking process. You'll know it's done when the grains are tender and the liquid has been fully absorbed. If any liquid remains, let it simmer uncovered for an additional 5 minutes to evaporate. Remove the bay leaves before proceeding.

While the rice cooks, heat 2 tbsp Butter in a large skillet over medium heat. Add the 4 whole Celery Stalks (cut into 1-inch pieces), 1 whole Yellow Onion (diced into ¼-inch pieces), and 3 medium Carrots (sliced into ¼-inch rounds). Cook for 8-10 minutes, stirring occasionally, until the vegetables soften and begin to caramelize.

Push the vegetables to one side of the skillet and add the 0.5 lb Smoked Sausage (sliced into ¼-inch rounds) to the empty space. Cook for 3-4 minutes until the sausage is browned and heated through. Stir everything together, then sprinkle with 1 tsp Dried Thyme and cook for an additional 2 minutes to infuse the flavors. Remove the skillet from heat and set aside.

In the same skillet (no need to clean it—the fond adds flavor), increase the heat to medium-high. Add the 1.5 lb Chicken Breast (cut into bite-sized pieces) and cook for 5-6 minutes, stirring occasionally, until the chicken is fully cooked and no longer pink in the center. The chicken should be golden brown and crispy on the edges.

Season the chicken with an additional ½ tsp Salt and ¼ tsp Black Pepper if needed, then remove it from the skillet and set it aside with the sautéed vegetables and sausage. The residual heat will keep everything warm while you combine everything.

Transfer the cooked wild rice blend to a large serving bowl. Gently fold in the sautéed vegetables, sausage, and chicken. Stir carefully to combine everything without breaking up the grains or the sausage. Taste and adjust the seasoning with additional salt or black pepper if needed.

Let the dish sit for 2-3 minutes to allow the flavors to meld. Garnish with 0.25 cup Fresh Parsley (chopped) before serving. This dish pairs beautifully with crusty bread or a simple green salad, and the smoky sausage and celery crown add a vibrant contrast to the hearty wild rice.

Dietary considerations for this dish

Gluten-Free Adaptations

This classic Minnesota dish is naturally gluten-free when you use certified gluten-free ingredients. The wild rice blend itself is typically gluten-free, but always check the package—Lundberg Wild Rice is a safe bet. For extra insurance, use a gluten-free chicken broth like Pacific Foods or Imagine Foods brands.

The smoked sausage can be tricky, so opt for gluten-free kielbasa like Applegate or Johnsonville's gluten-free line. 🌾

Vegetarian Versions

Swap out the chicken and sausage for 1 cup cooked chickpeas or 1 cup lentils to keep it hearty. Use vegetable broth instead of chicken broth, and add 1 tbsp soy sauce or 1 tsp miso paste for umami depth.

The wild rice and sautéed vegetables will still provide satisfying texture and flavor. I’ve made this vegetarian version with mushrooms for extra meaty richness—simmer 8 oz sliced mushrooms with the veggies for 10 minutes before adding the rice.

Low-Carb Options

For a lower-carb twist, reduce the wild rice to ½ cup and bulk up the dish with extra sautéed vegetables like zucchini or cauliflower. Use cauliflower rice (about 2 cups) instead of half the wild rice blend.

The celery crown remains a great low-carb garnish, and the smoked sausage adds satisfying fat. Just watch your portion sizes—this version is lighter but still filling. 🥕

Dairy-Free Adjustments

The butter in the recipe can be easily replaced with 2 tbsp olive oil or vegan butter like Miyoko’s. For extra richness, use 1 tbsp coconut oil instead—it adds a subtle sweetness that pairs well with the smoky sausage.

The dish stays creamy and flavorful without any dairy. I’ve also used nutritional yeast (about 1 tbsp) when combining everything for a cheesy note without dairy.

Allergen-Friendly Tips

If nut allergies are a concern, avoid any cross-contamination with nuts—wild rice is typically safe, but always verify. For soy allergies, skip the soy sauce in the vegetarian version and use coconut aminos instead.

The dish is naturally free of common allergens like eggs and shellfish, making it a great option for many dietary restrictions. When in doubt, check each ingredient label—Pacific Foods and Lundberg are both reliable for allergen transparency.

Frequently asked questions