WILD RICE PILAF + MUSHROOMS
Wild Rice and Mushroom Pilaf on this episode of #SaturdaySnackDown with Erin Riley-Carrasco, PETA’S Sexiest Vegan Over 50. This delicious, cruelty-free dish is SOOOO good and is not only an incredible side dish, but it can also act as a meal on its own. It is healthy, made with no oil, and is hearty, and has 12 grams of protein per serving.
WILD RICE PILAF, THE PERFECT FALL DISH
Wild Rice Pilaf and Mushrooms, two of Erin Riley-Carrasco’s favorite foods. This super easy recipe is so delicious and packed with 12 grams of protein per serving. It is a total misconception that you need animal flesh as your main protein source. People do not realize that there is PLENTY of protein in vegetables, grains, nuts, and seeds. PLENTY! This recipe also has no oil, so for those of you adhering to a WFPB diet, this recipe is a must-try. This dish can be doubled in ingredients and put in a large casserole dish to take to friends or family gatherings (serves 10). Or simply make it as a quick and easy meal for your family. It’s a perfect recipe for holidays, or for a weeknight family meal.
THE RECIPE
INGREDIENTS
1/2 cup wild rice
3/4 cup brown rice
2 3/4 cups low sodium vegetable stock
1/2 cup alkaline water
3 cups mushrooms (sliced)
4 cloves of garlic (diced)
1 yellow onion (diced)
2 celery stalks
1/2 tsp sage
1/2 tsp oregano
1/3 cup fresh parsley (chopped)
1/3 cup almond slivers
salt and pepper to taste
PROCESS
Pre-make the wild rice by bringing the vegetable stock to a boil in a large saucepan. Add in the brown rice and water then cover and cook for 34-45 minutes or until rice is fluffy. In a large skillet, saute the onions and garlic in vegetable broth for 8-10 minutes or until onions are translucent and then add in the mushrooms, celery, and spices. Saute for another 5 minutes. Add the cooked rice and mix well to combine. Lightly toast 1`/3 cup almonds and mix in along with 1/3 cup fresh parsley. Save a little of each to use as garnishes on top of the dish. Mix everything well and transfer into a serving dish. Garnish with fresh parsley and remainder of toasted almonds. Enjoy!
Wild Rice And Mushroom Pilaf Heaven.
Ingredients
- 1/2 cup wild rice
- 3/4 cup brown rice
- 2 3/4 cups vegetable stock low sodium
- 1/2 cup alkaline water
- 3 cups mushrooms sliced
- 4 cloves garlic diced
- 1 yellow onion diced
- 2 celery stalks
- 1/2 tsp sage
- 1/2 tsp oregano
- 1/3 cup parsley fresh & chopped
- 1/3 cup almond slivers
- salt and pepper to taste
Instructions
- Pre-make the wild rice by bringing the vegetable stock to a boil in a large saucepan
- Add in the brown rice and water then cover and cook for 34-45 minutes or until rice is fluffy.
- In a large skillet, saute the onions and garlic in vegetable broth for 8-10 minutes or until onions are translucent and then add in the mushrooms, celery, and spices.
- Saute for another 5 minutes.
- Add the cooked rice and mix well to combine.
- Lightly toast 1`/3 cup almonds and mix in along with 1/3 cup fresh parsley.
- Save a little of each to use as garnishes on top of the dish.
- Mix everything well and transfer into a serving dish.
- Garnish with fresh parsley and remainder of toasted almonds
- Enjoy!
GOOD FOR THE HOLIDAYS
This wild rice pilaf with mushrooms is a perfect side dish for the holidays, so get cooking! Take a photo of your finished dish and tag @JaneUnChainedNews on Instagram. If you are interested in trying more of Erin’s recipes, be sure to stop by the #SaturdaySnackDown page where we have a ton to choose from. Until next time…keep cookin’!
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