Are you on the hunt for a seasoned wild rice recipe? This vegan wild rice recipe combines this unusual grain with brown rice, and has a lovely flavor seasoned with fresh thyme and vegetable stock.
I used a combined brown rice and wild rice mix, but you can also make your own by mixing it 70/30 with 30% wild rice.
Wild rice is not actually a rice but is a semi-aquatic grass that is grows around the Great Lakes region of the US. It has a nutty texture and flavor that is lovely.
It is often used in stuffing mixes, or as a part of a soup recipe. Today will be making it as a flavorful pine nut side dish. It’s perfect a summer BBQ or any other special occasion.
Vegan wild rice recipe
Vegan recipes often use clean ingredients so you need to add extra items to enhance the taste.
Wild rice takes a bit longer than normal rice to cook, so give yourself about an hour to make this recipe. Believe me, it’s worth the wait!
This mixture has so much texture in it. The wild rice is naturally nutty, but the toasted pine nuts add even more crunch.
Serve this wild rice recipe side dish with any protein you like, or keep the meal vegan by using vegetables. My roasted root vegetable in maple syrup go really well with it.
Be sure to make extra rice. It’s great to use in recipes such as rice fritters.
One of the beauties of this recipe is that you can adapt it to add other vegetables. Want a little more protein? Add some quinoa. Feeling like mushrooms tonight? Add them to the sauté pan with the onions.
You can also substitute other nuts in place of the pine nuts. The sky is the limit when it comes to adjusting this recipe.
Admin note: this post for vegan wild rice first appeared on the blog in December of 2013. I have updated the post to add all new photos, a printable recipe card with nutrition, and a video for you to enjoy.
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- 1 1/2 tablespoons extra virgin olive oil
- 1 small onion, finely diced
- 2 cloves of garlic, minced
- 1 cup brown and wild rice mix
- 3/4 cup pine nuts, toasted in dry pan for about 3 minutes
- Very finely diced carrot
- 2 bay leaves
- 1 tablespoon fresh thyme
- Kosher salt and fresh cracked ground black pepper to taste
- 2 cups vegetable stock
- Place the pine nuts in heavy frying pan over high heat and toast for about 3 minutes, until aromatic, shaking pan so they don't brown too much. Set aside
- In large pot with a tight fitting lid, sauté the onion in the olive oil until it is softened and translucent.
- Add the garlic and cook, being careful not to burn it. Add rice and sauté 2-3 minutes, stirring so it does not get too brown. Mix in the pine nuts, carrot, thyme, salt, pepper, and vegetable stock and bring the mixture to a boil.
- Turn heat to very low, cover and cook for about 50 minutes. After 50 minutes, check rice. It should be slightly chewy with all the liquid absorbed when it's done. Add more liquid if needed to cook longer. When rice seems done, turn off heat and let stand 10 minutes. Serve hot.
- I served this rice dish with my roasted root vegetables with maple and cinnamon and it made a great combination.
Amount Per Serving: Calories: 316Total Fat: 24gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 4mgSodium: 329mgCarbohydrates: 20gFiber: 3gSugar: 4gProtein: 9g
Nutritional information is approximate due to natural variation in ingredients and the cook-at-home nature of our meals.