Baked wild rice with salmon, artichokes, and leeks from Grains for Every Season: Rethinking Our Way with Grains (page 303) by Joshua McFadden and Martha Holmberg

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute artichoke bottoms for artichoke hearts and purchased salad dressing for the book's "Italian salad dressing."

  • shawn_mehrmq on June 01, 2026

    Forgot the mint and parsley but it was still very flavorful and had a great crunchy texture.

  • Pimlicocook on February 28, 2026

    This was easy to make, and relatively quick as I used a mix of basmati and wild rice (all I could find) which cooked in 3 minutes in pressure cooker. I thought the overall dish was fine, and it uses ingredients I love (artichokes, leeks, salmon), but somehow I didn't think it was especially memorable. Perhaps all wild rice would have upped the wow factor. I wondered if substituting puy lentils for the rice might work, too.

  • nicolepellegrini on January 02, 2026

    Seems a divisive recipe but we liked it a lot, with a few minor changes based on what I had on hand. I used marinated, jarred artichokes and a creamy Caesar dressing, so I left out the heavy cream and just added a touch of sour cream (which, if I did again, I might not even add at all. It's plenty rich.)

  • tarae1204 on March 11, 2024

    This recipe works well as written, and is a lovely combination of flavors. My one quibble is some of the wild rice gets crunchy in a dried-out kind of way. The homemade Italian dressing sub recipe is easy and flavorful, but does make four times as much as you will need.

  • bernalgirl on August 22, 2022

    This has been a favorite with the Food 52 cookbook club but it was an absolute failure for me. I’ve read this recipe again and again and my conclusion is that I added more artichokes and it threw the liquid quantities off. But the leeks did not get crispy and the flavors didn’t really come together and as my dad commented, “I ate it because I knew it was good for me”. Usually I would make soup or something to salvage a fail but I couldn’t stand it, I composted nearly a full pan.

  • allisonsemele on June 27, 2022

    My husband really liked this, but I probably wouldn't repeat it for myself (I don't really love artichokes). I found the long pieces of leeks to be a little awkward to eat, and didn't love the crunchy rice on the top. I assembled the day before, and that did make the day-of prep very very easy.

  • Lsblackburn1 on January 23, 2022

    Definitely recommend going with 1 1/2 pounds of salmon because there’s a lot of rice. Very delicious and relatively easy - just takes a bit of time.

  • bwhip on January 05, 2022

    Wonderful dish, we absolutely loved this. It does take a while, but the results are completely worth it. I did, as the book suggested, cook the rice and prepare everything for baking the night before. All that was left the following night was to put it in the oven for 45 minutes, then add the salmon for ten more. Excellent flavor. We’ll definitely add this one to the rotation.

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