Description
A hearty and flavorful wild rice pilaf featuring tender mushrooms, crunchy pecans, and fresh herbs, all cooked to perfection in a savory vegetable broth. This vegan-friendly dish makes a perfect side or main course for any meal, blending Earthy flavors with a satisfying texture.
Ingredients
Units
Scale
Vegan Butter and Aromatics
- 4 tablespoons vegan butter, divided
- 1 medium onion, diced
- 3 garlic cloves, minced
Grains and Broth
- 3 1/2 cups vegetable broth
- 3/4 cup wild rice
- 3/4 cup brown rice
Herbs
- 2 tablespoons fresh thyme leaves (or 2 teaspoons dried)
- 2 teaspoons finely chopped fresh rosemary (or 3/4 teaspoon dried)
Additional Ingredients
- 1 cup frozen peas, thawed
- 1/4 cup chopped fresh parsley
Mushrooms and Pecans
- 10 ounces sliced cremini mushrooms
- 3/4 cup finely chopped pecans
Liquid and Seasoning
- 1/4 cup dry white wine
- Salt and pepper, to taste
Instructions
- Sauté Aromatics: Melt 1 tablespoon of vegan butter in a medium pot over medium heat. Add the diced onion and cook, stirring occasionally, for about 5 minutes until soft and translucent. Add the minced garlic and cook for about 1 minute until fragrant.
- Add Grains and Herbs: Stir in the vegetable broth, wild rice, thyme, and rosemary. Bring to a boil over high heat, then reduce to low and simmer covered for 10 minutes.
- Add Brown Rice: Stir in the brown rice, then bring the mixture back to a boil. Reduce heat to low, cover, and simmer for 45 minutes, until the grains are tender and the liquid is absorbed.
- Prepare Pecans: While the rice simmers, melt 1 tablespoon of vegan butter in a large skillet over medium heat. Add the chopped pecans and cook for about 2 minutes, stirring frequently until lightly darkened. Remove and set aside.
- Cook Mushrooms: Melt the remaining 2 tablespoons of vegan butter in the same skillet. Add the sliced cremini mushrooms in a single layer. Cook for about 5 minutes on each side until tender and golden.
- Deglaze and Finish Mushrooms: Pour the white wine over the mushrooms, cooking for another 5 minutes until most of the liquid evaporates. Season with salt and pepper, then remove from heat.
- Combine and Rest: Check rice for doneness; it should be tender with a slight chew. Remove from heat, and if excess liquid remains, drain quickly through a mesh strainer. Return to the pot, cover, and let sit for 5 minutes.
- Add Final Ingredients: Uncover, then stir in the toasted pecans, cooked mushrooms, thawed peas, and chopped parsley. Adjust seasoning with salt and pepper. Serve hot.
Notes
- Feel free to add sautéed vegetables like carrots or celery for additional flavor.
- To make this dish gluten-free, ensure the broth and seasonings are certified gluten-free.
- This pilaf can be made ahead and stored in an airtight container for up to 2 days.
- For extra creaminess, a splash of coconut milk can be stirred in at the end.
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 4 g
- Sodium: 400 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 7 g
- Cholesterol: 0 mg
