vegan rice pilaf

Rich with nutty, invigorating flavors, this earthy wild rice and mushroom pilaf is good served warm or at room temperature.

Nutty Wild Rice with Mushrooms

low-sodium vegetable broth (or 3 cups water with 2 salt-free bouillon cubes)

wild rice

brown rice

olive oil

shallot

garlic (minced)

celery

red bell pepper (finely diced)

mushrooms

parsley

walnuts (toasted if desired)

Salt and pepper

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.

This hearty brown rice pilaf is packed with white beans, spinach, and shiitake mushrooms. It&#039;s loaded with nutritious flavor, and it&#039;s vegan too.

Brown Rice Pilaf

olive oil (or 1/4 cup water)

onion

garlic

shiitake mushrooms (stemmed and sliced, about 2 cups)

vegetable broth

salt and black pepper (to taste)

scallions (chopped)

baby spinach (fresh)

beans

dill

Heat the oil or water in a large saucepan over medium heat. Add the onion and cook until soft, about 7 minutes. Add the garlic and mushrooms and cook about 3 minutes or until the mushrooms are tender.

Stir in the rice and cook, stirring, for 1 to 2 minutes. Stir in the vegetable broth and bring to a boil. Reduce the heat, season with salt and pepper to taste, cover, and simmer for 35 minutes, stirring occasionally.

Uncover, and add the scallions and spinach, stirring until the spinach wilts. Stir in the beans and dill. Cook for 5 minutes longer, or until the broth is absorbed and the rice is tender. Taste and adjust the seasonings if needed. Serve hot.

Prepare yourself for a treat for the palate and senses. Coconut rice seasoned with ginger, decorated with almonds, and sweetened with anti-oxidant rich dried and whole cranberries.

Coconut Rice Pilaf with Fresh and Dried Cranberries

extra-virgin organic coconut oil (see Note)

ginger

brown rice (or see note)

almonds

fine sea salt (or

light coconut milk

cranberries

water

mint

Melt the coconut oil in a 9 inch heavy skillet over medium heat. Add the ginger and sauté for 1 minute to flavor the oil.

Add rice, almonds, and salt and sauté for 2 to 4 minutes to infuse the rice with the ginger coconut oil.

Add the coconut milk and fresh and dried cranberries. Lower the heat and slowly pour in the water.

Cover and simmer for 30 to 35 minutes, or until all the liquid is absorbed. Garnish with chopped mint and serve straight from the skillet.

Top 3 vegan rice pilaf recipes from across the web

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Top Tags

Nutty Wild Rice with Mushrooms

Brown Rice Pilaf

Coconut Rice Pilaf with Fresh and D...

Top 3 vegan rice pilaf recipes from across the web

The most viewed vegan rice pilaf recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Nutty Wild Rice with Mushrooms

Brown Rice Pilaf

Coconut Rice Pilaf with Fresh and D...

The most viewed vegan rice pilaf recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine