Filled with earthy flavors, this wild and brown rice pilaf, enlivened with spinach, parsley, and toasted almonds, is welcome as a side dish for everyday meals or special occasions. The mix of chewy wild rice and tender brown rice gives it more textural interest than a pilaf made with just one grain, and the toasted almonds add a final layer of crunch that keeps every bite interesting.
Key Ingredients & Substitutions
- Wild rice and brown rice. The combination gives a nice mix of textures — nutty and chewy wild rice against tender brown rice.
- Baby spinach. Wilts down quickly and adds color and nutrients. Chard or kale work too, though they'll need a bit more cooking time.
- Slivered almonds. Toasting them first brings out extra flavor and crunch — don't skip this step.
- Fresh lemon juice. Adds brightness that balances the earthy rice and toasted almonds.
- Fresh parsley. Stirred in along with the spinach, it adds another layer of fresh, herbal flavor.
Variations
- Add mushrooms. Saute 4 to 6 ounces of sliced cremini and shiitake mushrooms with the onion, cooking until wilted before adding the spinach.
- Swap the nuts. Toasted pecans or walnuts work well in place of almonds.
- Add dried fruit. A handful of dried cranberries or currants adds a touch of sweetness.
- Make it a main dish. Add chickpeas or cubed baked tofu for extra protein.
- Add a warm spice. A pinch of cumin or coriander stirred in with the rice adds a subtle earthy warmth.
- Make it a stuffing. This pilaf doubles nicely as a holiday stuffing base — just cook the rice a touch less so it holds together well once baked.
Tips for the Best Wild Rice Pilaf
- Rinse the rice well. This removes excess starch and helps the grains cook up light and separate.
- Toast the almonds separately. A dry skillet over medium heat, stirring frequently, brings out their best flavor.
- Add the spinach in batches. This helps it wilt evenly without overcrowding the pan.
- Stir in the almonds at the very end. This keeps them crunchy rather than softening in the hot rice.
- Cook the wild rice separately if needed. Wild rice often takes longer than brown rice, so check package timing and adjust if cooking the two together.
Make Ahead & Storage
This pilaf keeps well in the refrigerator for up to 4 days, making it a good make-ahead side. Reheat gently on the stovetop or in the microwave, and add a fresh scattering of almonds if you have extra on hand, since they soften as leftovers.
How to Serve
Serve warm as a side dish alongside roasted vegetables or a simple protein, or enjoy on its own as a light lunch. It also travels well at room temperature, which makes it a good candidate for a potluck table or a holiday spread alongside other grain-based sides.
Recipe
Vegan Wild Rice Pilaf with Spinach and Almonds
Filled with earthy flavors, this wild and brown rice pilaf, enlivened with spinach, parsley, and toasted almonds, is welcome as a side dish for everyday meals or special occasions.
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Servings: as a side dish
Ingredients
- â…” cup raw wild rice
- â…” cup raw long-grain brown rice
- 3 ½ cups water with 1 vegetable bouillon cube
- 2 tablespoons olive oil or a fragrant nut oil
- 1 medium red onion finely chopped
- 2 stalks celery diced
- 2 to 3 cloves garlic minced
- 4 to 6 ounces fresh baby spinach rinsed
- ½ lemon juiced, or more or less to taste
- ¼ cup fresh parsley finely chopped
- ½ teaspoon dried thyme or basil
- 1 teaspoon ground cumin
- â…“ cup slivered almonds lightly toasted
- salt and freshly ground pepper to taste
Instructions
- Rinse the wild and brown rice and combine them in a saucepan with the water and bouillon cube. Bring to a gentle boil, then lower the heat, cover, and simmer gently until the water is absorbed, about 35 minutes. Remove from heat.
- Heat the oil in a large skillet. Add the onion and saute over medium-low heat until translucent. Add the celery and garlic and continue to saute until the onion is lightly browned.
- Add the spinach, in two batches if needed. Cover and cook just until it wilts down, about 30 to 45 seconds.
- Stir in the cooked wild and brown rice mixture along with the lemon juice, parsley, thyme, and cumin. Cook for 5 minutes over low heat, stirring frequently.
- Stir in the slivered almonds, season with salt and pepper, and serve at once.
Notes
Variation: Add 4 to 6 ounces stemmed and sliced mushrooms (cremini and shiitake) after sauteing the onion, and cook until wilted before adding the spinach.
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