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    Home » Recipes » Vegan Christmas Recipes

    Nutty Wild Rice and Mushroom Pilaf

    Published: Jun 29, 2013 · Updated: Aug 2, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    Rich with nutty, invigorating flavors, this earthy wild rice and mushroom pilaf is good served warm or at room temperature. It's a perfect side dish for the Thanksgiving or Christmas table, though you need not wait for a special occasion to enjoy it. Photos by Evan Atlas.

    Wild Rice and Mushroom Pilaf

    Nutty Wild Rice with Mushrooms

    Rich with nutty, invigorating flavors, this earthy wild rice and mushroom pilaf is good served warm or at room temperature.
    5 from 1 vote
    Print Pin Rate Email
    Course: Rice pilaf
    Cuisine: Healthy
    Diet: Vegan, Vegetarian
    Keyword: vegan rice pilaf, wild rice and mushroom pilaf
    Prep Time: 15 minutes
    Cook Time: 45 minutes
    Total Time: 1 hour
    Servings: 6 to 8
    Calories: 194kcal
    Author: Veg Kitchen

    Ingredients

    • 3 cups low-sodium vegetable broth or 3 cups water with 2 salt-free bouillon cubes
    • ½ cup wild rice
    • ¾ cup long-grain brown rice
    • 1 tablespoon olive oil
    • 1 whole shallot peeled and finely chopped, or 1 medium onion, finely chopped
    • 3 to 4 cloves garlic minced
    • 2 large celery stalks strings removed if desired, finely diced
    • 1 small or ½ large red bell pepper finely diced
    • 8 ounces sliced cremini baby bella mushrooms, cleaned, stemmed, and sliced
    • 3 to 4 ounces fresh shiitake mushrooms cleaned, stemmed and sliced
    • ¼ cup minced fresh parsley
    • ½ cup finely chopped walnuts toasted if desired
    • Salt and freshly ground pepper to taste
    US Customary - Metric

    Instructions

    • Combine the broth or water and bouillon cube with the wild in a large saucepan and bring to a slow boil. Stir in the brown rice. Cover and simmer gently until the water is absorbed, about 35 minutes. Let the rice cool to room temperature.
    • Heat the olive oil in a wide skillet or steep-sided stir-fry pan. Add the shallot or onion and sauté over medium-low heat until translucent.
    • Add the garlic, celery, and bell pepper, and continue to sauté until the mixture is beginning to turn golden-brown.
    • Add the mushrooms to the skillet and continue to cook until they're wilted and beginning to give off liquid.
    • Once the wild and brown rice mixture is done, add to the skillet along with the parsley and walnuts. Stir together and season with salt and pepper.
    • Continue to cook for 5 minutes longer, then remove from the heat. Serve hot or warm.

    Nutrition

    Calories: 194kcal | Carbohydrates: 24g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Sodium: 20mg | Potassium: 433mg | Fiber: 4g | Sugar: 4g | Vitamin A: 896IU | Vitamin C: 30mg | Calcium: 36mg | Iron: 1mg
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

     

    Wild Rice and Mushroom Pilaf recipe

    Wild Rice and Mushroom Pilaf

    • Mushroom lovers, rejoice! Here are more mushroom recipes for you.
    • For more ways to use brown rice, explore Classic Rice Dishes.
    • Return to A Colorful Vegan Christmas (Vegetarians Welcome!) for a complete listing of holiday dinner recipes, menus, and desserts.

    More recipes you may enjoy

    • Vegan Christmas Cookies
    • Vegan Hummingbird Cake
    • Vegan Sweet Potato Casserole
    • Vegan Thumbprint Cookies

    Reader Interactions

    Comments

    1. claudel says

      September 08, 2014 at 10:26 am

      Please can you send me recipes with brown rice, my husband sugar is @ 10 and I want to make a wholesome healthy meals for him, I will join him as well. Thank you.

    2. Nava says

      September 08, 2014 at 10:30 am

      Claudel, we have ton of brown rice recipes for you to choose from! Here you go: http://www.vegkitchen.com/recipes/brown-rice-recipes/

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    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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