A Hearty Vegan Wild Rice Pilaf With Cranberries and Pecans

What kind of recipe is it?

Vegan Wild Rice Pilaf is a nutritious, hearty dish that highlights the nutty flavor of wild rice combined with colorful vegetables and aromatic herbs.

This recipe isn’t only plant-based and naturally gluten-free, making it perfect for vegans, vegetarians, and anyone looking for a healthy meal option.

Its unique texture and enchanting flavors create an enticing dish that can serve as a delightful side or a satisfying main course.

Ideal for family dinners or potluck gatherings, this pilaf charms the taste buds while providing essential nutrients.

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Ingredients

Ingredient	Quantity
Wild rice	1 cup
Vegetable broth	2 cups
Olive oil	2 tablespoons
Onion	1 medium, diced
Carrot	1 large, diced
Celery	1 stalk, diced
Garlic	3 cloves, minced
Bell pepper (any color)	1 medium, diced
Mushrooms	1 cup, sliced
Frozen peas	1/2 cup
Dried thyme	1 teaspoon
Dried rosemary	1/2 teaspoon
Salt	To taste
Black pepper	To taste
Fresh parsley (for garnish)	2 tablespoons, chopped

These ingredients come together to create a delicious, nutritious Vegan Wild Rice Pilaf that serves as a perfect side dish or a main course!

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Cooking Steps

Gather all ingredients, including 1 cup wild rice, 2 cups vegetable broth, 2 tablespoons olive oil, and diced vegetables (1 medium onion, 1 large carrot, 1 stalk celery, 3 minced garlic cloves, 1 medium bell pepper, and 1 cup sliced mushrooms). Measure out 1/2 cup frozen peas and set aside.
Rinse the wild rice thoroughly under cold water in a fine-mesh strainer, then drain. This removes excess starch for better texture.
In a medium saucepan (about 2 L capacity), combine the rinsed wild rice and 2 cups (480 ml) vegetable broth. Bring to a boil over medium-high heat (about 190°C/375°F).
Once boiling, reduce the heat to low, cover the saucepan, and let simmer for about 40-45 minutes, or until the rice is tender and moisture is absorbed. You’ll know it’s done when the grains have split open and the texture is chewy.
While the rice cooks, heat 2 tablespoons olive oil in a large skillet (preferably non-stick, around 30 cm/12 in) over medium heat (around 175°C/350°F).
Add the diced onion, carrot, and celery to the skillet. Sauté for about 5-7 minutes, stirring occasionally, until the onion is translucent and the vegetables are slightly tender, releasing their aroma.
Incorporate 3 minced garlic cloves, 1 medium diced bell pepper, and 1 cup sliced mushrooms into the skillet. Continue cooking for another 5-7 minutes, until the mushrooms are soft and any released moisture has evaporated.
When the wild rice is ready, add it directly to the skillet with the sautéed vegetables. Stir in 1/2 cup frozen peas, 1 teaspoon dried thyme, 1/2 teaspoon dried rosemary, and season with salt and black pepper to taste.
Cook for an additional 2-3 minutes, stirring gently to combine, allowing flavors to meld.
Taste and adjust seasoning if needed. If the dish feels dry, add a splash of vegetable broth.
Remove from heat and let the pilaf rest for 5 minutes in the skillet, covered, to enhance flavors.
Prior to serving, fluff the pilaf gently with a fork and garnish with 2 tablespoons chopped fresh parsley for brightness.
Serve warm as a side dish or a main course, noting the vibrant colors and fragrant aroma. Enjoy the textured contrast of the chewy wild rice and tender vegetables!

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Variations

Mediterranean Twist: Add 1/2 cup (75 g) chopped sun-dried tomatoes, 1/4 cup (30 g) kalamata olives, and a sprinkle of feta cheese (or vegan feta) for a tangy flavor profile.
Protein-Packed Pilaf: Stir in 1 cup (150 g) cooked quinoa or 1 cup (240 g) chickpeas instead of wild rice for a higher protein content while keeping it vegan.
Seasonal Squash Delight: Replace the bell pepper with 1 cup (150 g) cubed butternut squash and add 1 teaspoon smoked paprika for a warm, autumn-inspired dish.
Coconut Curry Variation: Incorporate 1 cup (240 ml) coconut milk with the vegetable broth and stir in 1 tablespoon curry powder for a creamy, aromatic flavor twist.

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Tips on plating and presentation

As you prepare to serve your vegan wild rice pilaf, remember that presentation can elevate a simple dish into a culinary masterpiece.

I like to use a wide, shallow bowl to showcase the colorful ingredients. Garnish with fresh herbs or a sprinkle of pecans for added texture.

You can also serve individual portions on plates, creating an elegant dining experience.

Enjoy the feast!

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What other dishes can I pair it with?

complementary dish suggestions available

Wondering what to serve alongside your vegan wild rice pilaf?

I love pairing it with roasted vegetables like zucchini and bell peppers for a colorful addition.

A hearty chickpea salad or oven-baked falafel also complements the flavors beautifully.

You might even consider a simple green salad drizzled with lemon vinaigrette to balance the dish.

Each option enhances the pilaf perfectly!

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What drinks can I pair it with?

What can I sip alongside my vegan wild rice pilaf?

I love pairing it with a light-bodied white wine, like Sauvignon Blanc, which complements the dish’s flavors beautifully.

For a non-alcoholic option, a revitalizing herbal iced tea with a hint of lemon works wonders.

If I’m in the mood for something cozy, a spiced apple cider is perfect, too!

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Frequently Asked Questions

How Can I Store Leftovers of the Pilaf?

I store leftovers in an airtight container in the fridge, where they’ll last about three to five days. If I want them to last longer, I freeze them in portions for future meals.

Can I Make This Dish Ahead of Time?

Yes, you can definitely make this dish ahead of time! I often prepare it a day in advance, letting the flavors meld. Just store it in the fridge, and reheat when you’re ready to enjoy.

Is This Recipe Gluten-Free?

Yes, this recipe’s gluten-free! I always check the ingredients to verify they’re gluten-free certified, especially the broth. It’s a delicious option for anyone avoiding gluten, and I enjoy it just as much!

What Is the Nutritional Information for This Dish?

I don’t have the exact nutritional information, but wild rice is generally low in calories and high in fiber. Including cranberries and pecans adds vitamins, minerals, and healthy fats, making it quite nutritious overall.

Can I Use a Different Type of Rice?

You can use brown rice, quinoa, or even jasmine rice. Just adjust cooking times and liquids accordingly, and I’m sure it’ll turn out delicious. Feel free to experiment with your favorite grains!