Vegetarian Wild Rice Pilaf Recipes

WILD RICE PILAF RECIPE

Steps:

• Heat oil in a large heavy bottomed pot over medium-high heat. Add in onion, carrots, and celery and saute until softened, 4-5 minutes.
• Stir in mushrooms and cook, stirring frequently, for about 5-7 minutes. Add in garlic and saute for 30 seconds.
• Stir in wild rice blend, vegetable stock, salt and pepper. Put the lid on and bring it to a boil. As soon as it comes to a boil, turn the heat down to low and simmer for 45-50 minutes or until the liquid is mostly absorbed and wild rice blend is cooked through.
• Once it is cooked, let it rest for 5 minutes. Garnish with parsley and serve.

EASY VEGETARIAN RICE PILAF

Steps:

• **You need a cooking pot with a lid - either a wok or large sauce pan. Non-stick works best to avoid rice sticking to the bottom.
• Rinse the rice in a bowl and let sit in water for about 10 minutes. Drain the rice and set aside.
• Heat oil on medium. If using whole cumin and cinnamon stick, add them now so they get slightly toasted and infused into the hot oil, about 2 minutes. If using ground cinnamon, it can be added with the salt later.
• Add minced onion and ginger to heated oil. Cook for about 3 minutes on med-high heat stirring regularly.
• Add sliced mushrooms and sauté for another 2-3 minutes. Add peas and allow everything to cook together for a couple of minutes.
• Now add the rice and stir everything around for a minute or so. Add the measured water and salt. Bring to a boil. Once boiling, cover and reduce heat to simmer or medium-low. Set timer and cook covered for 18 minutes without stirring.
• Remove from heat, add cilantro and let stand for 3-5 minutes, partially covered. When you remove the lid, the rice should be sort of pointing up and the vegetables will be sitting on top in a circular pattern. Fluff with a fork. Serve as an entree with yoghurt and lentils.

VEGETARIAN RICE PILAF

Steps:

• In a food processor, chop the onion, celery, and carrots together until finely chopped (but not minced).
• Heat the olive oil in a medium saucepan over medium heat. Add the chopped vegetables, season with the salt & pepper and cook until soft, about 5 - 7 minutes.
• Add the rice and stir until coated.
• Increase the heat to medium-high.
• Stir in vegetable stock, bay leaf, and parsley. Raise the heat to medium-high heat and bring to a boil. As soon as it reaches a boil, lower the heat to a low heat, cover and cook until all the stock has been absorbed by the rice and the rice is tender, about 15 to 18 minutes.
• Remove from the heat and let it set for 5 minutes. Discard the bay leaf. Fluff the rice and serve.

VEGETARIAN WILD RICE PILAF

Steps:

• Bring a pan of water to boil, add enough water to cook wild rice as directed. Add salt to pan and lower heat, cover and simmer gently for 45-60 minutes, until the rice is tender.
• If all liquid is not absorbed by the rice, drain well.
• While wild rice is cooking, melt 1 tablespoon butter in another pan.
• Add the onion and cook over medium heat for about 1 minute or until onion is softened and translucent.
• Stir in the long grain rice and cook for 1 minute more.
• Add the vegetable stock and bring to a boil. Add the parsley. Cover and simmer gently for 30-45 minutes, until the rice is tender and the liquid has been absorbed.
• melt the remaining 2 tablespoons butter in a small frying pan. Add the almonds and cook until they are just golden brown. Set aside.
• Add the wild rice mixture to the long grain rice mixture (I do this in the pan so everything stays warm). Add the almonds and raisins and stir to mix well.
• Taste and adjust the seasoning if necessary.
• Transfer to a warmed serving dish, sprinkle with fresh parsley and serve.