Wild Rice And Mushroom Pilaf - Easy Vegan Recipe
Wild Rice And Mushroom Pilaf is a hearty, flavorful dish packed with nutty wild rice, fresh mushrooms, and aromatic herbs. This easy vegan recipe makes the perfect side dish or a satisfying main course. Cooked in vegetable broth for an earthy flavor, this pilaf features a delightful mix of wild rice blend, fresh thyme, and toasted almonds for added texture. It's a delicious way to enjoy wholesome, plant-based ingredients, making it perfect for special occasions or weeknight meals. Plus, it's gluten-free, rich in dietary fiber, and easy to prepare. Store leftovers in an airtight container for later!
Equipment
- Large skillet
- Large pot
- Wooden spoon
- Measuring Cups and Spoons
- Sharp Knife
- Cutting Board
- Strainer
Ingredients
For the Wild Rice and Mushroom Pilaf:
- 1 1/2 cups wild rice blend
- 3 cups vegetable broth or vegetable stock for a richer taste
- 2 tablespoons olive oil or vegan butter for a creamy texture
- 1 yellow onion finely chopped
- 3 cloves garlic minced
- 2 cups fresh mushrooms a mix of baby bella mushrooms, button mushrooms, and forestiere mushrooms
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon fresh thyme
- 1/2 cup dry white wine optional, adds depth of flavor
- 1/3 cup toasted almonds for crunch
- 1/4 cup dried cranberries for a touch of sweetness
- 2 tablespoons fresh parsley chopped
For Garnish:
- Extra fresh parsley
- A drizzle of olive oil
Instructions
Step 1: Cook the Wild Rice Blend
- In a large pot, bring vegetable broth to a boil over medium-high heat.
- Rinse the wild rice mix under cold water and add it to the pot.
- Reduce the heat to medium-low heat, cover, and let simmer for 40-45 minutes, or until the wild rice blend is tender and has absorbed the liquid.
- Drain any excess liquid and fluff with a fork.
Step 2: Sauté the Mushrooms and Aromatics
- Heat olive oil in a large skillet over medium heat.
- Add yellow onion and garlic, sautéing for 1-2 minutes until fragrant.
- Toss in the fresh mushrooms, seasoning with black pepper, salt, and fresh thyme.
- Sauté for 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and become golden brown.
- If using, pour in dry white wine and let it simmer until the alcohol evaporates.
Step 3: Combine and Serve
- Stir the cooked wild rice blend into the mushroom mixture in the large skillet.
- Mix in toasted almonds and dried cranberries.
- Remove from heat and fold in fresh parsley.
- Serve warm as a great side dish or main course, garnished with more parsley and a drizzle of olive oil.
Notes
Cooking Tips & Variations
- Make it extra creamy – To make Wild Rice And Mushroom Pilaf creamy, you can stir in a bit of vegan butter or a splash of coconut cream at the end of cooking. Another option is to add a dollop of cashew cream or a spoonful of plant-based yogurt for extra richness. If you prefer a cheesy flavor, nutritional yeast is a great addition that keeps the dish vegan while enhancing its creaminess!
- Use an Instant Pot – To make instant pot wild rice pilaf, pressure cook on high for 22 minutes, then let it naturally release for 10 minutes.
- Try a slow cooker – Combine all ingredients in a slow cooker and cook on low for 4-5 hours.
- Experiment with different mushrooms – Try a mix of variety of mushrooms, like wild mushrooms or heartier blends.
- Storage Tip – Store leftovers in an airtight container in the fridge for up to 4 days.
- Green salad – A fresh, crunchy salad balances the nutty wild rice.
- Side dishes – Serve with roasted vegetables.
- Main course – Enjoy as a vegetarian main dish, or pair with protein for meat eaters.
Nutrition
Calories: 210kcalCarbohydrates: 34gProtein: 7gFat: 7gSodium: 350mgFiber: 5gVitamin C: 5mg
Tried this recipe?Let us know how it was!