Best Vegan Italian Style Wild Rice And Vegetables Recipes

WILD RICE PILAF RECIPE

Wild Rice Pilaf Recipe image

Learn how to prepare this hearty, gluten-free, and vegan wild rice pilaf recipe packed with veggies and tons of flavor, making it the perfect side dish for any meal.

Provided by Aysegul Sanford

Time 1h5m

Number Of Ingredients 11

Ingredients

2 tablespoons of vegetable oil
1 large onion (chopped)
2 medium-sized carrots (cut into small ½ inch pieces)
3 stalks of celery (cut into small ½ inch pieces)
8 oz. mushrooms (wiped with a paper towel and sliced (button, baby bella or wild mushrooms would all work))
2 cloves of garlic (minced)
2 cups of wild rice blend (rinsed)
3 cups of vegetable stock (chicken stock would also work)
1 teaspoon kosher salt
½ teaspoon black pepper
½ cup chopped fresh parsley

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.

Nutrition Facts : Calories 265 kcal, Carbohydrate 47 g, Protein 10 g, Fat 5 g, SaturatedFat 4 g, Sodium 883 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving

SLOW-COOKED VEGETABLE WILD RICE SOUP

Slow-Cooked Vegetable Wild Rice Soup image

This thick and hearty soup is packed with colorful vegetables. -Thomas Faglon, Somerset, New Jersey

Provided by Taste of Home

Categories Dinner Lunch

Time 5h25m

Yield 12 servings (3 quarts).

Number Of Ingredients 15

Ingredients

6 cups reduced-sodium vegetable broth
2 cans (14-1/2 ounces each) fire-roasted diced tomatoes
2 celery ribs, sliced
2 medium carrots, chopped
1-3/4 cups sliced baby portobello mushrooms
1 medium onion, chopped
1 medium parsnip, peeled and chopped
1 medium sweet potato, peeled and cubed
1 medium green pepper, chopped
1 cup uncooked wild rice
2 garlic cloves, minced
3/4 teaspoon salt
1/4 teaspoon pepper
2 bay leaves
2 fresh thyme sprigs, plus more for topping

Steps:

Combine all ingredients in a 6- or 7-qt. slow cooker. Cover and cook on high until rice and vegetables are tender, 5-6 hours. Discard bay leaves and thyme sprigs before serving. If desired, remove leaves from remaining thyme sprigs and sprinkle over soup when serving.

Nutrition Facts : Calories 117 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 419mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

VEGAN ITALIAN-STYLE WILD RICE AND VEGETABLES

Vegan Italian-Style Wild Rice and Vegetables image

I got this recipe (slightly altered) from The Vegan Gourmet expanded 2nd edition cookbook. It's light, tasty, easy and very healthy! This dish goes very well with a light garlic bread and mixed green salad.

Provided by tendollarwine

Categories Long Grain Rice

Time 55m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1/2 cup long grain brown rice
1/2 cup wild rice
2 1/2 cups water
4 cups cauliflower florets, coarsely chopped (1 head)
5 cups broccoli florets, coarsely chopped (4 bunches)
1 (28 ounce) can diced tomatoes
2 (15 ounce) cans green beans, French style
3 tablespoons olive oil
4 garlic cloves, minced
2 tablespoons dried oregano
2 tablespoons dried basil
2 teaspoons ground black pepper
salt

Steps:

Heat 1 tbsp of the oil in a small pot over medium heat. Add the rice and 1 tbsp each of basil and oregano. Stir for 1 minute and add the water. Bring to a boil, reduce heat to a simmer, cover and cook until rice is tender, 30-45 minutes.
While rice is cooking, chop the broccoli and cauliflower and drain the cans of green beans.
In a large, deep pan over medium heat, add the rest of the oil. Once heated, add the garlic, stir until fragrant, then add the broccoli and cauliflower. Toss until they begin to soften, then add the can of tomatoes, juice and all, as well as the rest of the basil, oregano, salt and pepper. Toss well and loosely cover to let some of the steam out.
Uncover every few minutes and stir until the vegetables are fork-tender, about 15 minutes. Next, add the green beans, toss well to combine, turn the heat down to low, and loosely cover until the rice is done.
To serve, place only a few small spoonfuls of rice on a plate and cover with lots of vegetables.

Nutrition Facts : Calories 285.5, Fat 8.2, SaturatedFat 1.2, Sodium 336.8, Carbohydrate 49.2, Fiber 10.6, Sugar 9.1, Protein 10.3

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