Vegan Rice Pilaf With Almonds and Dried Cranberries
This delicious vegan rice pilaf contains a delightful combination of warm and bright flavors that make it the perfect dish for a holiday dinner. It’s gluten-free as well, and a cinch to make if you have a rice cooker. Since quinoa contains more protein and nutrients than rice, 1/2 cup of quinoa is included. The almonds can easily be swapped for sunflower seeds for those allergic to almonds. The whole food ingredients make for a quintessential example of cruelty-free clean eating.
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Vegan Rice Pilaf With Almonds and Dried Cranberries
This delicious vegan rice pilaf contains a delightful combination of warm and bright flavors that make it the perfect dish for a holiday dinner. It's gluten-free as well, and a cinch to make if you have a rice cooker.
Ingredients
- 1 1/2 cups rice of your choice I use long grain brown Basmati rice for this recipe
- 1/2 cup quinoa
- 5 1/2 cups vegetable broth
- 1 large or 2 small carrots peeled and shredded or finely chopped
- 1 large or 2 small celery stalks peeled and shredded or finely chopped
- 3 large or 5 small mushrooms cleaned with a dry cloth and chopped
- 1/2 large or 1 small white onion finely chopped
- 1 tsp salt
- 1 tsp ground pepper black, white or smoked paprika
- 1 tsp powdered garlic or 1 heaping Tbsp fresh chopped garlic
- 1 tsp dried or 1 Tbsp freshly chopped parsley
- 1 Tbsp oil or cooking spray/water for fat-free version
- 1/4 cup slivered or chopped almonds raw or roasted or pecans or walnuts or pumpkin seeds for nut allergies
- 1/4 cup dried cranberries
Instructions
- Place the rice, quinoa and vegetable broth in a rice cooker.
- Press cook. The cooker will turn off automatically when done.
- If you do not have a rice cooker, cook in a large saucepan on low heat for 25-30 minutes with lid tipped open.
- In a medium saucepan, add oil/cooking spray, and turn heat on high.
- Add onions and spices. Cook for 2-3 minutes, stirring frequently.
- Add carrots and celery, stir, then lower heat to medium.
- Cook/stir for 3-4 minutes.
- Add mushrooms and cook/stir for another minute or two.
- Turn off heat. Cover and set aside.
- Once the rice/quinoa is done cooking, scoop into a large bowl.
- Add the cooked vegetables. Mix well.
- Add the nuts/seeds and dried cranberries. Mix again.
- Transfer to a nice serving bowl.
- Sprinkle the parsley on top.
