Wild Rice Pilaf
A warm and heart side dish perfect for the summer harvest or Thanksgiving. 100% vegan and gluten-free.
Ingredients
- 2 medium carrots
- 1 medium onion
- 3 cloves garlic
- 2 cups chopped Swiss chard, about 1 small bunch
- 2 tbsp avocado oil
- 1 1/2 cups Floating Leaf wild rice blend
- 3 cups low sodium vegetable broth
- 1 sprig thyme
- 2 large bay leaves
- salt and pepper, to taste
- 1/2 cup dried cranberries
- 1/4 cup sliced almonds, optional
Instructions
- Using a colander, rinse your rice thoroughly with cold water. This helps wash away any debris or dust that may have been collected during harvesting and processing and storing. Set aside.
- Dice the carrot and onion into small pieces and set aside. Mince the garlic and chop the chard. I usually chop the stem into pieces, then slice the leaf in half lengthwise and chop again. Once everything is chopped, add the avocado oil to a large pot and warm over medium heat for about a minute.
- Add in the carrot and onion and stir to evenly coat everything. Cook over medium heat (no lid) for about 7-10 minutes until the carrots are tender. Make sure to stir occasionally. Next, add in the garlic and Swiss chard and again, stir well. Let everything cook for another 1-2 minutes, until chard leaves have wilted.
- Add the rice, vegetable broth, salt and pepper. Stir to combine. Add the thyme and bay leaves. Cover with a lid and reduce heat to low and let simmer for 25 min, stirring occasionally. After the 25 min, you may need to add more water. Start by adding just a quarter cup. Add in the dried cranberries and stir to incorporate. Continue to cook for another 5-10 minutes until rice is cooked through.
- Remove from heat and remove the thyme sprig and bay leaves. Put the lid back on and let stand for 5 minutes, then fluff with a fork. Serve warm as a side dish. Optional: top with sliced almonds for an added layer of flavour and crunch!