Holiday Side Dish (Print Version)
# Ingredients:
01 -
1.5 cups wild rice blend.
02 -
1 small leek, chopped and rinsed well.
03 -
1 bell pepper, diced.
04 -
1 carrot, grated.
05 -
1/3 cup vegan white wine.
06 -
1/2 cup dried cranberries (plus 1/3 cup for garnish).
07 -
3 cups low sodium vegetable stock or water.
08 -
2 bay leaves.
09 -
1 sprig rosemary.
10 -
1 sprig sage.
11 -
8 sprigs fresh thyme.
12 -
3 sprigs fresh oregano.
13 -
1 tbsp dried oregano.
14 -
1 pinch red pepper flakes or to taste.
15 -
1 splash water (or 2 tsp olive oil).
# Instructions:
01 -
Preheat a large deep skillet or pot over medium-low heat. Add a splash of water or a drizzle of olive oil and the chopped leeks. Sauté with a pinch of sea salt until translucent.
02 -
Stir in the grated carrot, thyme, oregano, sage, rosemary, bay leaves, and red pepper flakes. Add the wild rice mix and stir well to combine. Allow it to toast with the aromatics for a couple of minutes.
03 -
Add in the chopped bell pepper and 1/2 cup of the cranberries. Pour in the wine and simmer until reduced by half, then add the vegetable stock or water. Stir and taste for seasonings, adding more salt if desired.
04 -
Bring the rice to a simmer, cover with a tight-fitting lid, and cook on low heat for 50 minutes. Turn off the heat but do not remove the lid. Let the rice sit covered for 10-15 minutes, allowing it to steam further.
05 -
Discard the bay leaves and the woody herb sprigs. Use a fork to gently fluff the rice.
06 -
Serve warm or cold, garnished with the remaining cranberries and fresh herbs.
# Notes:
01 -
This wild rice pilaf is perfect for Thanksgiving and makes a great side dish with its blend of sweet cranberries and savory herbs.
02 -
You can substitute vegetable stock with water for a lighter flavor.
03 -
Using a wild rice blend gives the dish a more varied texture and flavor profile.