Vegetable Wild Rice is an adaptable, easy weeknight side that brings together savory vegetables, a wild rice blend, rich broth, and fragrant herbs. It works well on its own, alongside roasted meats and seafood, or used as a stuffing for poultry.
When dinner needs to be simple and satisfying, this vegetable wild rice pilaf is one of our go-to sides. Wild rice adds a distinctive, nutty flavor and chewy texture that pairs beautifully with a wide range of main dishes and vegetables. For an even lighter, fluffier result we like to use a blend of wild rice and a long-grain rice such as basmati. This vegetarian recipe is naturally dairy-free and can be made fully vegan by choosing vegetable broth.
Ingredients
- Olive oil – provides healthy fat and helps carry the flavors.
- Onion – a classic aromatic to deepen the dish’s flavor.
- Carrots – add sweetness and color; any variety will work.
- Celery ribs – for gentle crunch and savory balance.
- Mushrooms – crimini (baby bella) are ideal for meaty texture; shiitake is a great alternative.
- Wild rice blend – a mix of wild rice and basmati or brown rice gives the best texture and flavor.
- Chicken or vegetable broth – use vegetable broth to keep the dish vegan.
- Herbs – fresh or dried sage, rosemary, and thyme for an herbaceous finish.
- Salt & pepper – to taste.
Instructions for the Perfect Wild Rice
- Cook the vegetables – Heat olive oil in a medium skillet over medium-low heat. Add the chopped onion, carrots, and celery and cook until softened, about 5 minutes.
- Toast the rice – Add the wild rice blend to the pan and stir, letting the grains toast lightly for about 2–3 minutes. This step adds flavor and helps keep the grains separate.
- Add aromatics and mushrooms – Season with salt, pepper, chopped sage, thyme, and rosemary, then stir in the mushrooms and cook another 2 minutes to combine flavors.
- Simmer with broth – Gradually add the broth one cup at a time, stirring to incorporate. Reduce the heat to low, cover, and simmer until the liquid is absorbed and the rice is tender, about 15–20 minutes depending on your blend.
- Finish and serve – Drain any excess liquid, fluff the rice with a fork, adjust seasoning, and serve warm.
Substitutions
- Shallot – swap for onion for a milder, slightly sweeter flavor.
- Shiitake mushrooms – use instead of crimini for a deeper, smoky note.
- Brown rice – can replace basmati in the blend if you prefer a chewier grain; adjust cooking time as needed.
- Vegan option – use vegetable broth to make the dish vegan-friendly.
Variations
- Garlic – add a minced clove or a dash of garlic powder for extra aroma.
- Stuffed poultry – use this wild rice blend as a stuffing for chicken or turkey before roasting.
- Stuffed peppers – fill bell peppers with the cooked rice, bake until tender, and finish with a sprinkle of Parmesan if desired.
- Protein additions – fold in cooked ground turkey, shredded chicken, or sautéed shrimp for a heartier main course.
- Spices – smoked paprika or red pepper flakes give a warm or spicy kick.
- Veg additions – stir in frozen peas, chopped spinach, or roasted squash for seasonal variation.
- Egg – top with a soft-boiled egg or fold in scrambled egg for extra protein, creating a fried-rice-style dish.
Equipment
Minimal equipment is required: a good non-stick or standard skillet, a sharp knife and cutting board for prep, a wooden spoon or spatula to stir, and bowls for serving.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze cooked rice for up to 2 months. To reheat, warm a little olive oil in a skillet over medium heat and sauté the thawed rice until heated through. Add a splash of broth or water if the rice seems dry.
Top Tip
When you pour in the broth, use a wooden spoon to scrape up any browned bits from the pan—those bits add concentrated flavor to the finished rice.
Related Recipes
Here are a few dishes that pair wonderfully with vegetable wild rice:
Roasted Chicken Stuffed with Wild Rice- Ebi Tempura (Crispy Japanese Shrimp)
- Soft Boiled Jammy Eggs
- Roasted Chicken Thighs and Vegetables
Roasted Chicken Stuffed with Wild Rice
Ebi Tempura (Crispy Japanese Shrimp)
Soft Boiled Jammy Eggs
Roasted Chicken Thighs and VegetablesDid You Like This Recipe?
If you tried this vegetable wild rice, we’d love to hear how it turned out. Leave a comment and rating if you can, and share any tweaks you made. Tag photos of your dish on social media so others can discover new ways to enjoy this simple, flavorful side.
Recipe
How to Cook Vegetable Wild Rice
Vegetable Wild Rice combines hearty vegetables, a wild rice blend, savory broth, and herbs for an easy, versatile side dish.
Yields
Serves: 6–8 | Prep: 10 mins | Cook: 25 mins | Total: 35 mins
Ingredients
- 3 tbsp olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery ribs, chopped
- 1 cup mushrooms, chopped
- 2 cups wild rice blend
- 4 cups chicken or vegetable broth
- 4–5 sage leaves, chopped
- 1 tsp thyme (or 2–3 sprigs)
- 2 tbsp rosemary, chopped (or 2–3 sprigs)
- Salt and freshly ground black pepper, to taste
Directions
- Heat the olive oil in a medium skillet over medium-low heat. Add the onion, carrots, and celery and cook until softened, about 5 minutes.
- Add the wild rice blend and stir, toasting the grains for 2–3 minutes.
- Stir in salt, pepper, sage, thyme, rosemary, and mushrooms. Cook for another 2 minutes so the flavors meld.
- Pour in the broth gradually, one cup at a time, stirring as you go. Reduce heat to low, cover, and simmer until the liquid is absorbed and the rice is tender, about 15–20 minutes (times vary by rice blend).
- Drain any remaining liquid, fluff with a fork, adjust seasoning, and serve warm.
Notes
Tip: Scrape up any browned bits in the pan when you add the broth to build flavor. Leftovers keep well refrigerated for up to 3 days or frozen for up to 2 months.
Nutrition (per serving)
Approximately: 170 kcal; Carbs 34 g; Protein 7 g; Fat 1 g; Fiber 4 g. Values are estimates and will vary based on specific ingredients used.