Eosinophilic Esophagitis Friendly Vegan Wild Rice Pilaf
Total time1 hr 20 min
Prep time15 min
Cook time1 hr
4.5(28)
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Learn more →Ingredients
4 servings
- 1 cup wild rice
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 stalks celery, thinly sliced
- 2 medium carrots, finely diced
- 8 oz cremini mushrooms, thinly sliced
- 3 cloves garlic, minced
- 1 tsp fresh thyme leaves
- ½ tsp dried sage
- 3 cups vegetable broth
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
- ⅓ cup dried cranberries
- ⅓ cup pecans, roughly chopped (optional)
Can be omittedpecans
- 2 tbsp fresh flat-leaf parsley, chopped
Instructions
- 1
Rinse the wild rice in a fine-mesh strainer under cold running water until the water runs clear, then set aside to drain.
- 2
Heat the olive oil in a large saucepan or Dutch oven over medium heat until shimmering. Add the onion, celery, and carrots and cook, stirring occasionally, until softened and the onion is translucent, about 6–8 minutes.
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