Earthy flavored, gluten-free wild rice combines beautifully with aromatic vegetables and garlic for a pilaf that can also be served stuffed into a winter squash. Feel free to choose between delicious organic red palm oil or organic extra virgin olive oil. If you've got some small baked squashes, such as acorn, this makes a lovely stuffing. Recipe contributed by Leslie Cerier. Photos by Tracey Eller.
Wild Rice and Mushroom Pilaf
Earthy flavored, gluten-free wild rice combines beautifully with aromatic vegetables and garlic for a pilaf that can also be served stuffed into a winter squash.
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Servings: 4 to 6
Calories: 305kcal
Ingredients
- 2 tablespoons extra-virgin olive oil or see Note
- 2 cups cremini mushrooms sliced
- 1 ½ cups wild rice
- 1 cup leeks coarsely chopped, (white and tender green parts)
- ⅔ cups celery sliced
- 4 cloves garlic sliced
- 1 teaspoon sea salt
- 3 cups boiling water
Instructions
- Heat the oil in a heavy skillet over medium heat. Add the mushrooms, wild rice, leeks, celery and garlic, and sauté for 5 minutes until the vegetables take on a brighter hue.
- Lower the heat and slowly pour in the water. Cover and simmer for 30 minutes, or until all the water is absorbed. Serve at once.
Nutrition
Calories: 305kcal | Carbohydrates: 51g | Protein: 10g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 615mg | Potassium: 514mg | Fiber: 5g | Sugar: 3g | Vitamin A: 458IU | Vitamin C: 4mg | Calcium: 50mg | Iron: 2mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Note: Leslie developed this recipe for Nutiva, and recommends using Nutiva Organic Red Palm Oil for a change of pace from olive oil.
- For more ways to use brown rice, explore Classic Rice Dishes.
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