This is another simple and delicious veggie side dish — or it can easily serve as a main course too.
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- 2/3 C rice (wild blend) (uncooked)
- 2 C water
- 1/4 C buttery spread
- 1 green onion (finely chopped)
- 1 Tbsp parsley (fresh) (minced)
- 1/4 C bell pepper (green) (minced)
- 2 C mushrooms (crimini) (sliced)
- 1 garlic clove (minced)
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp nutmeg
Wash the wild rice; add the rice to the boiling water and cook according to the package directions.
In a large pan, saute the onion, parsley, bell pepper, mushrooms, and garlic in the buttery spread over medium heat for approximately 5 to 10 minutes, stirring frequently.
Combine the wild rice and vegetable mixture; add the spices and toss until well blended.
Cover and store for up to one week in the refrigerator.
© Mainly Vegan LLC