Wild Rice Salad. [Photograph: Rocquie]

For last week's Weekend Cook and Tell challenge we asked all of you to make something wild with rice—to forgo the simple steamed side dish and turn rice into something worth getting excited about. Here's a look at some of our steamiest responses.

geckostar likes to replace white rice with a mix of rice and grains including purple rice, black rice, black glutinous rice, red fragrant rice, brown rice, and barley to serve with Chinese food.

Just in time for Cinco de Mayo, SeattleDee made a lovely pot of Arroz con Pollo. Dee's husband is partial to the pollo but Dee is all about the arroz.

TheKitchenWitch is someone you'd want to live nextdoor to you. After a neighbor's dental surgery she overcame her fear of risotto to make this soft Emergency Risotto.

Rocquie had been a fan of a particular wild rice salad at a local bakery for years. A serendipitous meeting with the bakery's pastry chef afforded Rocquie the recipe, complete with the secret ingredient.

orchidgirl chimed in with a few of her favorite rice preparations including Cinco de Mayo-appropriate beef and black bean enchiladas, herby stuffed peppers, and an intriguing Russian tuna salad with rice.

Thanks to everyone who broke out the rice recipes for this week's Weekend Cook and Tell challenge. Be sure to head over to Talk and read about next week's challenge: Tacotacular.

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