Like many of you, Malissa and I celebrate Thanksgiving at our parents home surrounded by our family. We estimated that there will be close to 30 people at this feast! That many mouths will generally also include many different diets, allergies, and food restrictions, so, for this thanksgiving feast, we decided we wanted to bring a side that would be hardy, substantial, and one that the whole family could enjoy! This wild-rice pilaf is Vegan, organic, nut free, gluten-free, and delicious!
Wild Rice Pilaf
1-2 Tablespoons Olive oil
1 Small onion, diced
2/3 Cup mushrooms, sliced
2 Cloves garlic, minced
1/4 Cup celery, chopped
1/4 Cup fresh parsley, chopped
1 teaspoon dried sage,
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 cups wild rice (for a unique taste and texture, you can mix brown rice in with it)
3 1/2 cups water or gluten-free vegetable broth
In a large pot, heat olive oil over medium heat. Add onion and cook until soft. Add mushrooms, garlic and celery and cook 5 minutes or until mushrooms are cooked. Stir in parsley, sage, thyme, rosemary. Add rice and stock or water and bring to a boil. Reduce heat to a simmer. Cook for 50 minutes or until rice is tender. Fluff with a fork before serving.
