Holiday Wild Rice

Bored of bread stuffing? We get that way, too. So we turn to wild rice to give stuffing a rest and bring a new vegan side dish to the holiday table. This wild rice recipe is excellent served warm but we’ve also been known to chow on it for breakfast or a snack right out of the refrigerator.
Bored of bread stuffing? We get that way, too. So we turn to wild rice to give stuffing a rest and bring a new vegan side dish to the holiday table. This wild rice recipe is excellent served warm but we’ve also been known to chow on it for breakfast or a snack right out of the refrigerator.

Holiday Wild Rice

Serves 8

Ingredients:

    t

  • 1-1/2 cups wild rice, soaked in water overnight, drained
  • t

  • 6 cups water
  • t

  • 1 large celery stalk, diced
  • t

  • 1 large carrot, diced
  • t

  • 1 mango or orange, peeled, diced
  • t

  • 4 green onions, sliced (green and white parts)
  • t

  • 1 cup dried cranberries
  • t

  • 1 cup candied pecans, chopped
  • t

  • 3 tablespoons finely chopped fresh parsley
  • t

  • 3 tablespoons olive oil
  • t

  • 2 tablespoons red wine vinegar
  • t

  • Generous pinch salt
  • t

  • Freshly ground black pepper to taste

Directions:

    t

  1. In a large pot over high heat, combine wild rice and water. Bring to a boil, reduce heat to low, cover, and simmer for 35 minutes or until rice is tender and split open. Drain well in a fine-mesh sieve then transfer rice back to the pot.
  2. t

  3. Add remaining ingredients, tossing well to combine. Warm over medium heat, stirring often. Serve warm.

More tasty vegan side dish recipes!

Comments

Comments are closed.