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    The Heirloom Pantry » Recipes » Sides

    How to Cook Vegetable Wild Rice

    Published: Dec 16, 2018 · Modified: Nov 13, 2023 by Kathleen Higashiyama · The following content may contain paid links. When you click and shop the links, we receive a commission.

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    Vegetable Wild Rice is a versatile and easy weeknight side. It features scrumptious vegetables, a wild rice blend, hearty broth, and herbs for seasoning. Enjoy it on its own or as a stuffing!

    Vegetable Wild Rice in bowl.

    Since we cook dinner most of the week, we are always thinking of quick, healthy sides to prepare. One of our favorite versatile sides to make is this easy vegetable fried rice, our version of a wild rice pilaf. Wild rice has wonderful flavor and texture, and pairs well with so many different meats and veggies. Check out these other delicious dishes to pair with veggie rice.

    We personally enjoy a rice blend, mixing both wild rice and basmati. The blend makes for a fluffier rice dish with lots of texture. This vegetarian dish will be your go-to dairy free, healthy, hearty side!

    Jump to:
    • Ingredients
    • Instructions for the Perfect Wild Rice
    • Substitutions
    • Variations
    • Equipment
    • Storage
    • Top Tip
    • Related Recipes
    • Did You Like This Recipe?
    • 📖 Recipe

    Ingredients

    • Olive oil - adds fat to the recipe, melding the flavors together.
    • Onion - an aromatic that enhances the other flavors.
    • Carrots - a sweet root vegetable that comes in orange, purple, red, white, and yellow. 
    • Celery ribs - add a mild crunch to the dish.
    • Mushrooms - We use crimini mushrooms because they have the flavor and texture of a portobello mushroom, but are much smaller and easier to make.
    • Wild rice blend - Use a blend of wild rice and basmati to make the rice perfectly light and fluffy.
    • Vegetable or chicken broth -  Offers a light and savory flavor that won't overwhelm your palate.
    • Herbs - Sage, rosemary, and thyme are fragrant, perennial evergreen herbs that add an herbaceous flavor to the vegetable rice.

    Instructions for the Perfect Wild Rice

    • Cook the vegetables - Over low-medium heat, add olive oil to a medium skillet. Add onions, carrots, and celery, and cook until softened, about 5 minutes.
    • Stir wild rice - Stir in wild rice to the mixed vegetables and cook wild rice until lightly browned, about 3 minutes.
    • Cook remaining ingredients - Once the wild rice is lightly browned, stir in kosher salt, pepper, sage, thyme, rosemary, and mushrooms and cook for an additional 2 minutes.
    • Simmer broth - Slowly add the broth to the cooked wild rice one cup at a time and stir the mixture so the broth is well-incorporated. Turn down to low heat, cover, and allow the rice to simmer until the broth is completely absorbed, about 15 minutes.
    • Fluff rice then serve - Drain excess liquid then fluff the rice with a fork and serve.
    Vegetable Wild Rice in pan and bowls flatlay.

    Substitutions

    • Shallot - Use shallots instead of onion.  It has a milder taste that some people prefer.  
    • Shitake Mushrooms - Replace crimini mushrooms with shitake mushrooms if you prefer the smoky flavor of shitake mushrooms.
    • Brown rice - Use a wild rice blend with brown rice instead of basmati rice or if you make your own blend, replace Bamsati rice with equal parts brown rice.
    • Vegan - This meal is vegan if you use vegetable broth instead of chicken broth.

    Variations

    • Garlic or garlic powder - add 1 garlic clove to the rice or sprinkle wild garlic powder to add the classic spice and aroma.
    • Chicken or Turkey stuffed with wild rice - Stuff wild rice in chicken or turkey before baking to create a hearty easy meal for holidays.
    • Bell peppers stuffed with wild rice - Stuff bell peppers with wild rice before baking them in the oven for approximately 20 minutes, then sprinkle with parmesan or Parmigiano-reggiano to finish.
    • Ground Turkey - Add ground turkey to the wild rice for a healthy protein.
    • Paprika or Red Pepper Flakes- Season the rice with either of these to add a spicy kick.
    • Onion powder - Packs extra onion flavor into the dish.
    • Peas - Add frozen peas for a sweet spring flavor.
    • Egg - Scramble an egg or add a soft boiled egg to the rice for extra extra protein and deliciousness.
    • Shrimp - Cook the rice with shrimp or enjoy the rice with fried shrimp for a rich seafood entrée.
    • Veggie Fried Rice - Try this quick and delicious veggie fried rice.

    Equipment

    This rice pilaf recipe requires minimal equipment. All you need is a non-stick pan or standard skillet, knife, cutting board, wooden spoon, and pretty bowls to serve the final dish in.

    Storage

    Store leftover vegetable fried rice in an air-tight container, you can refrigerate it for up to 3 days. You can also freeze cooked rice for up to 2 months. To reheat it, heat olive oil in a non-stick pan or skillet over medium heat then add rice (make sure thawed if frozen).

    Top Tip

    Use a wooden spoon to get any brown cooked bits when you add the broth to deglaze the pan.

    Vegetable Wild Rice in bowls.

    Related Recipes

    If you loved this vegetable wild rice recipe or would like to know what would pair well with it, check out these other dishes:

    • Roasted Chicken Stuffed with Wild Rice on plate flatlay.
      Roasted Chicken Stuffed with Wild Rice
    • crunchy crispy golden ebb shrimp tempura on sheet pan.
      Ebi Tempura (Crispy Japanese Shrimp Tempura)
    • Jammy soft boiled eggs with a creamy orange yolk.
      Soft Boiled Jammy Eggs
    • Roasted rosemary chicken thighs with crispy skin, carrots, onions, and potatoes in a honey and ground mustard sauce in a Le Creuset baker.
      Roasted Chicken Thighs and Vegetables

    Did You Like This Recipe?

    Love this easy vegetable rice recipe? Please leave a 5-star rating in the recipe card below & leave a comment below. Thanks!

    Sign up for THP's newsletter and keep in touch on Instagram, Facebook, Pinterest, TikTok, and YouTube. If you make this simple wild rice recipe, tag #theheirloompantry so we can see your dish!

    📖 Recipe

    Vegetable Wild Rice in bowl.
    Print Recipe Pin Recipe
    5 from 3 votes

    How to Cook Vegetable Wild Rice

    Vegetable Wild Rice is a versatile and easy weeknight side. It features scrumptious vegetables, a wild rice blend, hearty broth, and herbs for seasoning. Enjoy it on its own or as a stuffing!
    Prep Time10 minutes mins
    Cook Time25 minutes mins
    Total Time35 minutes mins
    Course: Side Dish
    Cuisine: American
    Servings: 8
    Calories: 170kcal
    Author: Kathleen Higashiyama

    Ingredients 

    • 3 tablespoon Olive oil
    • 1 Onion chopped
    • 2 Carrots chopped
    • 2 Celery ribs chopped
    • 1 cup Mushrooms chopped
    • 2 cups Wild rice blend
    • 4 cups Chicken or vegetable broth
    • 4-5 Sage leaves chopped
    • 1 teaspoon Thyme (2-3 sprigs)
    • 2 tablespoon Rosemary (2-3 sprigs) chopped
    Prevent your screen from going dark

    Instructions

    • Cook the vegetables - Over low-medium heat, add olive oil to a medium skillet. Add onions, carrots, and celery, and cook until softened, about 5 minutes.
    • Stir wild rice - Stir in wild rice and cook until lightly browned, about 3 minutes.
    • Cook remaining ingredients - Once the rice is lightly browned, stir in salt, pepper, sage, thyme, rosemary, and mushrooms and cook for an additional 2 minutes.
    • Simmer broth - Slowly add in the broth one cup at a time and stir the mixture so the broth is well-incorporated. Turn down to low heat, cover, and allow the rice to simmer until the broth is completely absorbed, about 15 minutes.
    • Fluff rice then serve - Drain excess liquid then fluff the rice with a fork and serve.

    Notes

    Top Tip
    • Use a wooden spoon to get any brown cooked bits when you add the broth to deglaze the pan.
    Storage
    • Refrigerate leftover vegetable fried rice in an air-tight container for up to 3 days. You can also freeze the cooked rice for up to 2 months. To reheat it, heat olive oil in a non-stick pan or skillet over medium heat then add rice (make sure thawed if frozen).

    Nutrition

    Calories: 170kcal | Carbohydrates: 34g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 492mg | Potassium: 382mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2602IU | Vitamin C: 11mg | Calcium: 34mg | Iron: 1mg
    Tried this recipe?Mention @theheirloompantry or tag #theheirloompantry!

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    About the Author

    Kat Higashiyama and Alec Totto are recipe developers, food photographers, and the authors behind The Heirloom Pantry. Since 2017, they have shared recipes inspired by their Japanese and Italian heritage and California and Hawaii roots. They reside in San Jose with their two dogs, Peeps and Paisley. Read More…

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    Alec and Kat with Paisley and Peeps on the beach

    We're Kat and Alec, the culinary duo behind The Heirloom Pantry, where family recipes from our Italian and Japanese heritage meet fresh California ingredients and Hawaiian sunshine. Our chef-tested dishes help you conquer weeknights and wow guests with effortless entertaining. Join us on this delicious journey – let's cook up confidence, together!

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