Description
This Thanksgiving Wild Rice Pilaf combines wild rice, cranberries, and fresh herbs for a delightful side dish.
Ingredients
Scale
- 1 cup Wild Rice Blend (Can substitute with brown rice.)
- 1 medium Leek (Shallots or green onions can be used.)
- 1 medium Bell Pepper (Zucchini or seasonal veggies can be used.)
- 1 medium Carrot (Parsnips can be a substitute.)
- 1 cup Vegan White Wine (Vegetable broth is a substitute for alcohol-free.)
- 1 cup Dried Cranberries (Sultanas or raisins can be used.)
- 2 cups Low Sodium Vegetable Stock/Water
- 2 leaves Bay Leaves
- 1 teaspoon Rosemary
- 1 teaspoon Sage
- 1 teaspoon Thyme
- 1 teaspoon Oregano
- 1 teaspoon Red Pepper Flakes (Omit for milder flavor.)
- 2 tablespoons Olive Oil (Optional, consider vegan butter for more flavor.)
Instructions
- Preheat and sauté: Heat a large skillet over medium heat, add olive oil, and sauté leeks for 5-7 minutes until translucent.
- Combine aromatics: Stir in grated carrot, herbs, bay leaves, and red pepper flakes, toasting with wild rice for 2-3 minutes.
- Add remaining ingredients: Mix in diced bell pepper and cranberries, pour in vegan white wine, and simmer for 3-5 minutes before adding vegetable stock.
- Cook rice: Bring to simmer, cover, and cook undisturbed for 50 minutes until wild rice is tender.
- Rest: Remove from heat, keep covered for 10-15 minutes to finish cooking.
- Finish: Discard bay leaves, fluff rice with a fork, and garnish with cranberries and herbs. Serve warm.
Notes
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 3 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 0 mg