There is just something about the toothsome bite and earthy flavor of wild rice that is so satisfying to me. I’ll often make this for dinner with a big steamed artichoke and some chickpea cutlets (try using Hampton Creek’s Sriracha Mayo as a dip for your artichoke!), or green beans and some baked tofu. 

 This dish is also great because you can make it as a side, or bump it up to a main just by adding some vegan sausage. I use, and highly recommend FieldRoast’s Smoked Apple Sage sausage in this recipe.

Wild Rice Pilaf

Ingredients:

1/3 cup wild rice

1 cup water

2 Tablespoons olive oil

1 medium onion, chopped (small dice)

½ cup carrot chopped, small dice (approx. 1 large carrot)

½ cups celery chopped, small dice (approx. 1 large stalk)

½ teaspoon thyme

1 teaspoon oregano

¼ teaspoon garlic salt

1/4 sea salt

½ cup vegetable stock

1 cup cooked brown rice-long or short

*You can buy frozen brown rice, or make big batches and freeze your own. Its always great to have cooked brown rice ready to go.

Procedure:

Add wild rice to a pan with water to cover, about 1 cup. Cook like pasta about 40 minutes or until tender and some of the grains have burst. Drain and set aside.

In a medium saucepan, over low/medium heat, add evoo and sauté onions, carrot and celery until softened, about 8-10 minutes.

Add oregano, thyme, garlic, salt and sea salt and cook 1 minute more. Deglaze pan with stock.

Add brown rice and wild rice. Cook 2 minutes, stirring to mix then turn off the heat, cover and let sit 5 minutes.

Uncover, stir, and adjust seasonings.

Serve!