Seed Oil Free Vegan Wild Rice Pilaf

Total time1 hr 20 min

Prep time15 min

Cook time1 hr

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Ingredients

4 servings

1 cup wild rice
2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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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)
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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