Out of Wild rice, one case
Substitute for long grain wild rice
5 options, ranked, with the exact amount
Use Black rice
Same amount as the wild rice
The best substitutes for long grain wild rice are black rice, farro, or brown rice. Black rice provides the closest texture and flavor match, farro offers similar chewiness, and brown rice is the most accessible option.
- Verdict —
- Works
- Best for —
- pilafs
One casethe full wild rice card
Every option, one card
Ranked| # | Substitute | Instead of wild rice | Verdict |
|---|---|---|---|
| 1 | Black ricepilafs | Same amountWorks | Works |
| 2 | Farrograin bowls | Same amountWorks | Works |
| 3 | Brown ricepilafs | Same amountYou'll taste it | You'll taste it |
| 4 | Quinoagrain bowls | Same amountTweak it | Tweak it |
| 5 | Barleysoups | Same amountTweak it | Tweak it |
Black rice
similar taste and texture
Premium rice with chewy texture and nutty flavor most similar to long grain wild rice
- Best for
- pilafs, grain bowls, salads, when you want closest match
Best overall substitute - similar texture, flavor, and appearance.
Farro
similar taste and texture
Ancient grain with chewy texture and nutty flavor very similar to long grain wild rice
- Best for
- grain bowls, salads, pilafs, when texture is most important
Similar texture and flavor, chewy and nutty like wild rice.
Brown rice
different taste and texture
Whole grain rice with similar nutrition to long grain wild rice but softer texture
- Best for
- pilafs, side dishes, grain bowls, when budget is a concern
Most accessible and affordable, similar nutrition.
Quinoa
different taste, similar texture
Complete protein grain with similar texture to long grain wild rice
- Best for
- grain bowls, salads, vegetarian dishes, when you want protein
Similar texture, higher protein, cooks faster.
Barley
different taste, similar texture
Whole grain with chewy texture similar to long grain wild rice
- Best for
- soups, pilafs, grain bowls, when you want hearty texture
Chewy texture, hearty feel, good for soups and pilafs.
How it behaves in this recipe
Long grain wild rice is prized for its elegant appearance, chewy texture, and nutty flavor. The best substitutes maintain these characteristics while being more accessible and affordable. Black rice provides the closest match, while farro offers similar texture and brown rice provides accessibility.
Tips for substituting wild rice
5 tips- Long grain wild rice has a distinctive chewy texture, so choose substitutes that maintain this quality
- Black rice and farro provide the closest texture match to long grain wild rice
- Brown rice is more accessible but has a softer texture than long grain wild rice
- Quinoa cooks faster than long grain wild rice, so reduce cooking time accordingly
- For best results, cook grains separately and combine for texture control
Notes on wild rice
- Black rice for closest overall match
- Farro for similar texture
- Brown rice for accessibility
- Quinoa for protein content
- Barley for hearty texture
Questions
5 questionsWhat's the best substitute for long grain wild rice?
Black rice is the best substitute for long grain wild rice because it has similar chewy texture, nutty flavor, and appearance. Farro is also excellent for texture, while brown rice is most accessible.
What's the difference between long grain wild rice and regular wild rice?
Long grain wild rice refers to the longer, thinner grains of wild rice that have a more elegant appearance and slightly different texture than shorter wild rice grains.
Can I use brown rice instead of long grain wild rice?
Yes, brown rice can substitute long grain wild rice, but it has a softer texture and milder flavor. It's more accessible and affordable but won't provide the same chewy texture.
What's the most similar substitute to long grain wild rice?
Black rice is the most similar substitute to long grain wild rice. It has similar chewy texture, nutty flavor, and dark color that closely matches long grain wild rice.
How do I cook substitutes for long grain wild rice?
Use a 1:2 ratio of grain to water and cook for 30-45 minutes depending on the grain. Black rice and farro take longer, while quinoa cooks faster. Adjust cooking time based on your chosen substitute.