Vegetarian Wild Rice Pilaf
Elevate your next meal with this hearty and wholesome Vegetarian Wild Rice Pilaf, a perfect blend of nutty wild rice, fragrant herbs, and tender sautéed vegetables. Cooked in vegetable broth for added depth of flavor, this dish combines earthy baby bella mushrooms, sweet carrots, and aromatic garlic with a touch of dried rosemary and thyme for a comforting, rustic profile. Finished with fresh parsley and optional slivered almonds for a delightful crunch, this pilaf is as nutritious as it is satisfying. Ideal as a flavorful side dish or a light, plant-based main course, it’s naturally gluten-free, dairy-free, and packed with vibrant textures. Ready in just an hour, this recipe serves four and pairs beautifully with roasted vegetables, grilled tofu, or a fresh green salad. Perfect for holidays or weeknight dinners alike, this wild rice pilaf will quickly become a staple in your vegetarian repertoire!
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Recipe Information
Ingredients
- 1 cup Wild Rice
- 2.5 cups Vegetable Broth
- 2 tablespoons Olive Oil
- 1 medium Yellow Onion, finely diced
- 1 medium Carrot, diced
- 1 Celery Stalk, diced
- 1 cup Baby Bella Mushrooms, sliced
- 2 Garlic Cloves, minced
- 0.5 teaspoons Dried Thyme
- 0.5 teaspoons Dried Rosemary
- 0.5 teaspoons Salt
- 0.25 teaspoons Black Pepper
- 2 tablespoons Fresh Parsley, chopped
- 2 tablespoons Slivered Almonds (optional, for garnish)
Instructions
Rinse the wild rice under cold running water in a fine-mesh strainer and set aside.
In a medium-sized saucepan, bring the vegetable broth to a boil. Add the rinsed wild rice, reduce the heat to low, cover, and simmer for 40-45 minutes, or until the rice is tender and the grains have mostly split.
While the rice is cooking, heat the olive oil in a large skillet over medium heat.
Add the diced onion, carrot, and celery to the skillet. Sauté for 5-7 minutes, or until the vegetables are softened and slightly golden.
Add the sliced mushrooms and minced garlic to the skillet. Cook for an additional 5 minutes, stirring occasionally, until the mushrooms have released their moisture and are lightly browned.
Stir in the dried thyme, dried rosemary, salt, and black pepper. Cook for another 1-2 minutes to allow the herbs to bloom and become fragrant.
Once the wild rice is fully cooked, fluff it with a fork and add it to the skillet with the vegetables. Stir well to combine and distribute the flavors evenly.
Remove the skillet from the heat and stir in the chopped fresh parsley.
Transfer the pilaf to a serving dish and garnish with slivered almonds, if desired.
Serve warm and enjoy your delicious Vegetarian Wild Rice Pilaf!
Nutrition Facts
Calories |
877 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.8 g | 52% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2470 mg | 107% | |
| Total Carbohydrate | 109.3 g | 40% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 22.8 g | ||
| Protein | 28.6 g | 57% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 231 mg | 18% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 2506 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
