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Wild Rice with Salmon Stew
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Wild Rice with Salmon Stew
Makes: 8 servings
Prep time: 5 minutes
Wild Rice with Salmon Stew
Prep time: 5 minutes


1 Tablespoon
vegetable oil
1 cup
diced onion
2 cloves
garlic, chopped or 1/2 teaspoon garlic powder
3⁄4 cup
chopped carrots
stalks celery, chopped
2 cups
bite-sized cubed sweet potato or white potato
to 5 cups low-sodium vegetable broth
3⁄4 cup
corn, fresh, frozen or canned (drained and rinsed)
16-ounce can pink salmon, drained (and skin removed, if desired)
1⁄2 teaspoon
3⁄4 teaspoon
dried dill
1 teaspoon
lemon juice
to 3 cups cooked wild rice or wild rice mix, heated
chopped parsley (optional)
lemon slices (optional)


  1. In a saucepan over medium-high heat, sauté onion in oil for 2 to 3 minutes. Add garlic, carrots and celery and continue to sauté until they are soft.
  2. Add potato and vegetable broth. Bring to a boil; reduce heat and simmer for about 10 minutes until potato is tender.
  3. Add the corn, salmon, pepper, dill and lemon juice. Return to simmer until heated through.
  4. Place ¼ to 1/3 cup cooked wild rice in the bottom of a bowl and ladle stew over the top. Top with chopped parsley and lemon slice, if desired.
  5. Refrigerate leftovers within 2 hours.


  • Serve stew over other cooked whole grains such as brown rice or quinoa.
  • Try other fresh or dried herbs, such as basil, oregano, sage or rosemary.
Serving Size: 
1 cup stew + 1/4 to 1/3 cup rice
Preparation time: 
15 to 20 minutes
Cooking time: 
25 minutes
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