Description
A hearty and nutritious vegan wild rice pilaf with a mix of vegetables and herbs.
Ingredients
Scale
- 1 cup wild rice
- 2 cups vegetable broth
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1/2 cup mushrooms, sliced
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- Salt and pepper to taste
- 1/4 cup chopped parsley
Instructions
- Rinse the wild rice under cold water.
- In a pot, bring the vegetable broth to a boil. Add the wild rice and reduce to a simmer. Cover and cook for 45-50 minutes until tender.
- Heat olive oil in a skillet over medium heat. Add onion, garlic, carrot, celery, and mushrooms. Sauté for 5-7 minutes until softened.
- Add thyme, rosemary, salt, and pepper. Stir to combine.
- Once the rice is cooked, fluff it with a fork and mix in the sautéed vegetables.
- Garnish with chopped parsley before serving.
Notes
- Store leftovers in an airtight container for up to 3 days.
- Substitute any vegetables you prefer.
- For extra flavor, add a splash of lemon juice before serving.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3g
- Sodium: 300mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg