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!
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).