This easy, wild rice pilaf is full of flavorful vegetables. This homemade vegan recipe makes a great, hearty side dish for any meal. Add dried cranberry or chopped pecans for a festive Thanksgiving twist.
- 1 tablespoon olive oil
- 1/2 cup diced celery
- 1/2 cup diced carrots
- 3/4 cup diced onion
- 1 1/2 cups wild rice blend
- 2 2/3 cup vegetable broth
- 1 - 2 tablespoons fresh parsley
Heat a large skillet to medium-high and add olive oil. Allow it heat and add celery, onion and carrot the the pan. Sauté, stirring occasionally, until the onions are translucent and the vegetables have softened - about 5 minutes.
Add rice and stir to combine. Allow the rice to toast until the oil is absorbed.
Pour in the broth and cover the pot. Bring the rice to a boil and then immediately reduce heat to low. All the rice to simmer for 45 - 50 minutes.
Remove from heat and allow the rice to set for 5 - 10 minutes to allow the rice to absorb any remaining liquid.
Fluff the rice with a fork and garnish with fresh herbs before serving.
Calories: 137kcal Carbohydrates: 26g Protein: 5g Fat: 2g Sodium: 327mg Fiber: 2g Sugar: 3g Vitamin C: 2mg