A simple Thanksgiving rice pilaf recipe made with nutty wild rice, sweet and tangy cranberries, leeks and fresh herbs. A lovely festive side dish worthy of the holiday dinner but easy enough for any day of the week.
Here’s an easy one pot recipe to help make your holidays less stressful so you can enjoy more time with those you love instead of slaving in the kitchen.
Wild rice and cranberries go together like peanut butter and jelly you guys. They just have a thing for each other especially this time of the year.
What Is Rice Pilaf?
A delicious rice dish that involves sauteeing your veggies and rice in a little bit of fat like olive oil or vegan butter then finish cooking it in a flavorful veggie broth.
how to make it
- Sautée flavorful leeks until they release all their sugars and start to caramelize.
- Cook them together with carrots, nutty wild rice, cranberries and herbs in a savory veggie stock. Fluff it up and serve as a side dish or a main course.
what to serve with
- vegan green bean casserole
- classic bread stuffing
- vegan chicken
- vegan turkey roast
- butternut squash mac and cheese + balsamic brussels sprouts
- roasted broccoli + vegan scalloped potatoes
- blackberry cranberry sauce
- vegan broccoli casserole
- vegan biscuits
- Thanksgiving holiday roast + stuffing
- Vegan Wellington.
- It can be prepared in advance and used as rice stuffing, or served as a cold salad topped with roasted chestnuts, pecans or candies walnuts. Delish!
- Any leftovers? Add to mushroom soup, or toss them together with some steamed broccoli florets in a casserole topped with plant-based cheese and bake away.
P.S. If you make this recipe please come back here to rate it, snap a photo and tag us with #VeggieSociety on Instagram. ~ Florentina Xo’s
Thanksgiving Wild Rice Pilaf
Simple Thanksgiving rice pilaf recipe made with wild rice, sweet and tangy cranberries, leeks and herbs, a lovely festive side dish worthy of the holiday dinner.
Servings 4 people
Calories 358kcal
Ingredients
- 1.5 cups wild rice blend
- 1 small leek (chopped and rinse well)
- 1 bell pepper -diced
- 1 carrot -grated
- 1/3 cup vegan white wine
- 1/2 cup dried cranberries
- 1/3 cup dried cranberries -for garnish
- 3 cups low sodium vegetable stock or water
- 2 leaves bay
- 1 sprig rosemary
- 1 sprig sage
- 8 sprigs fresh thyme
- 3 sprigs fresh oregano
- 1 tbsp dried oregano
- 1 pinch red pepper flakes or to taste
- 1 splash water (or 2 tsp olive oil)
Instructions
- Preheat a large deep skillet or pot over medium low flame. Add a splash of water (or a drizzle of olive oil) and the chopped leeks. Sautee with a pinch of sea salt until translucent.1 small leek, 1 splash water (or 2 tsp olive oil)
- Stir in the grated carrot, thyme, oregano, sage, rosemary, bay leaves and red pepper flakes. Add the wild rice mix and stir well to combine. Allow it to toast together with the aromatics for a couple of minute.1.5 cups wild rice blend, 1 carrot, 2 leaves bay, 1 sprig rosemary, 1 sprig sage, 8 sprigs fresh thyme, 3 sprigs fresh oregano, 1 pinch red pepper flakes or to taste, 1 tbsp dried oregano
- Add in the chopped bell pepper and 1/2 cup of the cranberries. Pour in the wine and simmer until reduced by half then add the vegetable stock (or water). Stir and taste for seasonings. Add more sea salt to your taste if desired.1 bell pepper, 1/3 cup vegan white wine, 1/2 cup dried cranberries, 3 cups low sodium vegetable stock or water
- Bring the rice to a simmer, cover with a tight lid and cook on low flame for 50 minutes. Turn off the heat but do not remove the lid. Allow the rice to sit covered for 10 to 15 minutes and continue cooking in its own steam.
- Discard the bay leaves and the woody sprigs from the herbs. Use a fork and gently fluff up the rice.
- Serve warm or cold garnished with the remaining cranberries and fresh herbs.1/3 cup dried cranberries
Nutrition
Calories: 358kcal | Carbohydrates: 77g | Protein: 10g | Fat: 1g | Sodium: 728mg | Potassium: 468mg | Fiber: 8g | Sugar: 22g | Vitamin A: 4415IU | Vitamin C: 45mg | Calcium: 91mg | Iron: 3.7mg
Environmental Information
Cranberry Pie
Balsamic Brussels Sprouts
Vegan Pumpkin Pie
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