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
- ⅔ cup raw wild rice
- ⅔ 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
- ⅓ 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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