Byerlys Wild Rice Recipe: Herb-Infused Roast with Clockwork Sear

This Byerlys Wild Rice recipe delivers the iconic Minnesota comfort food you know and love, but with a refined twist that elevates every bite.

The secret lies in slow-cooked wild rice blended with rich chicken broth and velvety cream of mushroom soup, creating a creamy, hearty texture that's both nostalgic and sophisticated. Perfect for chilly evenings or holiday gatherings, this dish transforms simple ingredients into a restaurant-quality experience.

The herb-infused roast technique adds depth to the traditional recipe, while the clockwork sear ensures a golden, crispy exterior that contrasts beautifully with the creamy interior.

With just 45 minutes of active prep and 1 hour of simmering, you'll have a dish that's impressive yet approachable—ideal for feeding a crowd or savoring a comforting meal at home. The result is a velvety, flavorful wild rice blend that captures the essence of Minnesota's most beloved comfort food.

Ingredients for byerlys wild rice

Sixteen ingredients transform Minnesota comfort into refined, restaurant-quality Byerlys Wild Rice.

The wild rice blend is non-negotiable for authentic Byerlys texture—Lunds or Minnesota Harvest brands deliver the best flavor profile. For the herb infusion, fresh thyme and rosemary from the grocery store's produce section (not dried) create the signature depth. The chicken breast should be pounded to a uniform 1/4-inch thickness for even cooking. Costco or local butchers often carry high-quality, evenly sized cuts that simplify prep. If you're short on time, pre-minced garlic and shallots from Trader Joe's work perfectly—just rinse to remove excess moisture.

No heavy cream? Full-fat coconut milk mimics the richness, though texture will differ slightly. Substituting dried herbs requires half the amount of fresh, but the flavor won't match—this is one case where fresh is essential. The cream of mushroom soup can be homemade (sauté mushrooms, blend with broth and cream), but Campbell's or French's brands provide reliable consistency. For the clockwork sear, European-style butter like Plugrá creates a superior crust, though regular unsalted butter works in a pinch. The shallots can be swapped for red onion if unavailable, though shallots provide a more delicate sweetness.

Rice blend keeps 5 days in the fridge, though flavor peaks at day 3. For longer storage, portion into airtight containers and freeze for up to 3 months—thaw overnight in the fridge before reheating. The herb-infused butter should be stored in a small glass jar in the freezer for up to 6 months. Garnish with parsley just before serving to maintain vibrant color. Leftovers reheat beautifully with a splash of broth or water—never microwave dry, as it creates a gummy texture.

Step-by-step instructions for herb-infused wild rice roast

Master this technique for restaurant-quality texture and flavor balance every time.

In a large pot, combine the 1.5 cups Wild Rice Blend with the 4 cups Chicken Broth. Bring to a boil over medium-high heat, then reduce to a simmer. Add the 2 whole Shallots that have been minced and the 4 cloves Garlic Cloves. Cook uncovered for 40-45 minutes until the rice is tender and most of the liquid has been absorbed. You'll know it's ready when the rice grains are plump and the mixture has a thick, porridge-like consistency.

Stir in the 1 can Cream of Mushroom Soup and 0.5 cup Heavy Cream, mixing until fully incorporated. Remove from heat and fold in the 1 tbsp Fresh Thyme and 1 tbsp Fresh Rosemary that have been finely chopped. Let the mixture sit covered for 5 minutes to allow the herbs to infuse fully. This step builds the aromatic foundation that elevates the entire dish.

While the rice cooks, pat the 1.5 lb Boneless Chicken Breast dry with paper towels and pound to an even ½-inch thickness using a meat mallet. Season both sides generously with 1.5 tsp Diamond Crystal Kosher Salt and 0.5 tsp Freshly Ground Black Pepper. Heat 2 tbsp Extra-Virgin Olive Oil in a large skillet over medium-high heat until shimmering.

Add the 2 tbsp Unsalted Butter to the skillet and let it foam for 30 seconds. Place the chicken in the pan and cook undisturbed for 4-5 minutes until the bottom develops a deep golden-brown crust. Flip carefully and cook another 3-4 minutes until the internal temperature reaches 160°F. The butter should be bubbling and the chicken should release easily from the pan—this ensures a perfect sear without drying out the meat.

Remove the chicken from the skillet and let it rest on a cutting board for 5 minutes. In the same skillet, reduce heat to medium-low and pour in the herb-infused rice mixture. Stir gently to combine, allowing the rice to soak up any remaining chicken juices. Cook for 3-4 minutes until heated through and creamy.

Slice the chicken into ½-inch thick medallions and arrange them on top of the rice mixture. Garnish with the 0.25 cup Fresh Parsley that has been chopped. For serving, transfer to a platter and drizzle with any pan juices. The finished dish should have a vibrant herb aroma, tender rice with creamy texture, and perfectly seared chicken that holds its shape.

Storing and reheating your byerlys wild rice

Refrigerator Storage

Let your Byerlys Wild Rice Soup cool completely before transferring to airtight glass containers—I love using Pyrex with snap-on lids for this. Store in the fridge at 40°F or below for up to 5 days, though I’ve found the flavors actually deepen after 2-3 days.

The creamy texture remains luscious, but avoid storing the chicken separately to prevent drying out. 🥫

Freezer Prep

For longer storage, portion the soup into quart-sized freezer bags, leaving 1-inch headspace for expansion. Freeze flat for up to 3 months—this maximizes shelf life and makes thawing easier.

When ready to reheat, transfer directly from the freezer to a pot (no thawing needed) and add 2 tbsp broth to prevent sticking. The rice holds up beautifully, though the chicken may become slightly drier.

Reheating Methods

My preferred method is stovetop: heat the soup over medium-low heat for 10-12 minutes, stirring occasionally, until reaching 165°F. For the chicken, add it back to the skillet with the soup for the final 3-4 minutes to restore its juiciness.

Avoid microwaving—the uneven heating creates a gummy texture, especially with the cream. If using a microwave, heat in 1-minute intervals on 50% power, stirring between each interval. 🔥

Herb Freshness Tip

If storing leftovers, keep the fresh parsley garnish separate until ready to serve—it wilts quickly when reheated. For extra flavor, add a pinch of fresh thyme or rosemary directly to the reheated soup.

The herbs release their aromatic oils when heated, restoring that restaurant-quality depth. I also like to finish with a drizzle of olive oil and a crack of black pepper for brightness.

Make-Ahead Strategy

Prepare the herb-infused rice base and clockwork-seared chicken separately ahead of time. Store the rice in one container and the chicken in another (wrapped in parchment paper).

When ready to serve, simply reheat the rice on the stovetop, add the chicken back to the skillet for a quick sear, and combine. This 30-minute assembly saves hours of last-minute cooking while keeping everything fresh and flavorful. ✨

Frequently asked questions