Our Vegetable Wild Rice recipe is a versatile and easy weeknight dinner meal. It features scrumptious vegetables, a wild rice blend, hearty broth, and herbs for seasoning. Enjoy it on its own or as a stuffing!
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 Vegetable Wild Rice, our version of a wild rice pilaf. Wild rice has wonderful flavor and texture, and pairs well with so many different meats and vegetables. It’s high in antioxidants and a great gluten free option for a weeknight side.
I 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!
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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 rich in fiber, potassium, vitamin C, vitamin A, and manganese. Carrots come in different colors, including 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.
- Chicken or vegetable broth - Offers a light and savory flavor that does not overwhelm the 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 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.
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.
- Healthy - For a healthy alternative, 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.
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.
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.
To explore more kitchen items to make your kitchen complete, head to our Kitchen Essentials Shop.
Storage
Store leftover rice in an air-tight container, you can refrigerate it (for up to 3 days). To reheat it, heat olive oil in a non-stick pan or skillet over medium heat then add rice.
Top Tip
Use a wooden spoon to get any brown cooked bits when you add the broth to deglaze the pan.
Vegetable Wild Rice
Ingredients
- 3 tbsp 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 tsp Thyme (2-3 sprigs)
- 2 tbsp Rosemary (2-3 sprigs), chopped
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.
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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