Vegan Wild Rice Pilaf

Total time1 hr 20 min

Prep time15 min

Cook time1 hr

4.5

(28)

This hearty pilaf is the kind of dish that makes plant-based eating feel genuinely satisfying rather than like a compromise. Earthy cremini mushrooms, sweet carrots, and tender celery build a savory base, while fresh thyme and dried sage give the whole pot a warmly aromatic, almost autumnal character. The wild rice simmers low and slow in vegetable broth until the grains split open and turn delightfully chewy — that texture alone is worth the wait. Dried cranberries stirred in at the end add little bursts of sweetness that play beautifully against the savory depth, and optional chopped pecans bring a satisfying crunch if you want it. Every ingredient here is straightforwardly whole and plant-derived, so there's no need to scrutinize labels or swap anything out. It serves four and works equally well as a standalone dinner or a showstopping side at a holiday table. Finish with a handful of fresh parsley and you've got a bowl that looks as good as it tastes.

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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)
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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