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Vegan Wild Rice Recipe: Pilaf with Cauliflower

  • EspaƱol
Portions: 4 servings

Calories: 607kcal

A beautiful, lively, and light combination of five different varieties of rice, this vegan wild rice recipe is all fancy without the trouble. What I love in this spiced wild rice mix with cauliflower -- besides the lovely flavor -- is that it includes two varieties of rice, fresh herbs in the most flavorful black rice you've tried.

Why I ā¤ļø it • Recipe • Ingredients • Preparation

Vegan wild rice pilaf.

Vegan wild rice pilaf.

Why I ā¤ļø it

I have to say that I approached this dish with a bit of caution. I don't have that much experience with "exotic" rice. Each rice has its cooking tricks: different cooking times, methods, and rice-to-water ratios. I love that the cauliflower remained firm, instead of turning into the kind of vegetable mush I despise.

The addition of dry spices takes this dish to a new level of strong flavors that stick to the tongue. You'll love the amazing nutty flavor in this Basmati and wild rice blend, a great dish for those on a gluten-free diet.

Vegan wild rice recipe

This free recipe contains Amazon affiliate links, and I receive a small commission when you purchase, at no cost to you. Thank you!

Learn how to make a vegan wild rice pilaf with cauliflower is a beautiful, lively and light combination basmati and wild rice with a variety of spices and flavors to surprise you.

Course: Dinner, Lunch
Inspiration: Asian, Vegan, Vegetarian
Category: cauliflower wild rice, rice pilaf vegan, vegan rice pilaf, vegetarian wild rice recipe
Author: Clara Gonzalez

Prep Time5 mins
Cook Time25 mins
Total Time30 mins

Utensils and tools

  • Large pot with lid or dutch oven with lid
Vegan wild rice pilaf.
Vegan wild rice pilaf.

Ingredients

  • 4 tablespoons olive oil or vegan butter
  • 2 cloves of garlic, crushed
  • 1 teaspoon cumin powder
  • 1 teaspoon of turmeric powder
  • 1 medium onion (white or red), minced
  • 2 large carrots, cut into very thin strips
  • 1 large cauliflower head, cut into large florets
  • 1 cup of wild rice (black or red rice)
  • 2 cups of Basmati rice
  • 4 cup boiling-hot vegetable broth
  • 1 tablespoon of salt (or to taste)
  • 2 tablespoons of minced fresh parsley

Preparation

Before starting, please make sure you have all the ingredients and utensils ready.

Step 1: Heat

Heat the oil in the pot over medium-low heat. Add garlic, cumin powder, turmeric and onion. SautƩ, stirring until the onion turns translucent.

Stir in the carrot and cauliflower. SautƩ stirring until they are heated through (about a minute).

Step 2: Add rice

Add the rices and stir to mix well.

Season the vegetable broth with salt to taste and pour into the pot. Stir.

Simmer over until almost all the liquid has evaporated, stirring frequently.

Step 3: Simmer

Lower the heat and simmer covered for 20 minutes.

Uncover, stir well, and cook for another 10 minutes. Taste the rice, it should be firm but cooked through. If it's still uncooked, drizzle with 3 tablespoons of water, cover, and cook for another 10 minutes.

Step 4: Serving

Sprinkle with the parsley, and mix.

Remove the pot from the stovetop. Scoop the rice into the serving bowl, and serve.

Variations

This is a dish that lends itself to a lot of experimentation. You can top with some chopped pecans (I loved it), or add a handful of dry cranberries while cooking for a subtly sweet touch.

Top tips

If you don't have vegetable broth at hand, you can dissolve 2 bouillon cubes in 4 cups of boiling-hot water.

Don't throw away the crispy rice stuck to the bottom! Remove it from the pot and serve it alongside your rice.

Freeze any leftovers in an airtight container, and make a soup with it. Just boil it in the instant pot with it. To make a vegan wild rice soup add some of these vegetables: minced bell pepper, chopped celery, minced spinach, blanched peas, diced potatoes, diced butternut squash, sweet potato, minced kale, or minced mushrooms.

Serving suggestions

It's hard to call this a side dish, it's not the kind of dish meant to play second string to another one. I suggest you serve it with a mild-flavored dish, like steamed chicken or fish, or a nice plate of warm lentils, or some mushrooms if you go the vegetarian route.

Vegan wild rice pilaf with cauliflower.
Vegan wild rice pilaf with cauliflower.

Nutritional information

Calories: 607kcal - Carbohydrates: 101g - Protein: 21g - Fat: 16g - Saturated Fat: 2g - Sodium: 1818mg - Potassium: 1084mg - Fiber: 12g - Sugar: 7g - Vitamin A: 5120IU - Vitamin C: 71.5mg - Calcium: 70mg - Iron: 3.9mg

More rice recipes

  • Brown rice pilaf.
    How to Cook Brown Rice
  • Mejadra rice (mujaddara).
    Mejadra Recipe - Vegan Rice with Lentils and Fried Onions
  • Cranberry rice.
    Festive Cranberry Rice Recipe
  • Black Spanish seafood rice.
    Easy And Flavorful Black Seafood Rice Recipe

See all rice recipes āžœ

FAQs

What goes well with wild rice?

If you're looking for a vegan choice, some spicy lentils are the perfect dish to go with this wild rice recipe.Ā 

Should wild rice be soaked before cooking?

It will depend on the cooking method. For the method we employ in this recipe it wasn't necessary.

Is Basmati rice healthier than white rice?

Basmati has a lower carb content than many of the most common rice varieties, so this may be something that interests you.

What is pilaf rice made of?

Pilaf is rice cooked with broth and other flavoring ingredients.

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Vegan Wild Rice Pilaf with Cauliflower

Ingredients

  • 4 tablespoons olive oil or vegan butter
  • 2 cloves garlic crushed
  • 1 teaspoon cumin powder
  • 1 teaspoon of turmeric powder
  • 1 onion white or red, minced
  • 2 large carrots cut into very thin strips
  • 1 large cauliflower head cut into large florets
  • 1 cup wild rice black or red rice
  • 2 cups Basmati rice
  • 4 cup boiling-hot vegetable broth
  • 1 tablespoon of salt or to taste
  • 2 tablespoons of minced fresh parsley

Instructions

Step 1: Heat

  • Heat theĀ oilĀ in the pot over medium-low heat. AddĀ garlic,Ā cumin powder,Ā turmericĀ andĀ onion. SautĆ©, stirring until the onion turns translucent.
    Stir in the carrot and cauliflower. Sauté stirring until they are heated through (about a minute).

Step 2: Add rice

  • Add theĀ ricesĀ and stir to mix well.
    Season theĀ vegetable brothĀ withĀ saltĀ to taste and pour into the pot. Stir.
    Simmer over until almost all the liquid has evaporated, stirring frequently.

Step 3: Simmer

  • Lower the heat and simmer covered for 20 minutes.
    Uncover, stir well, and cook for another 10 minutes. Taste the rice, it should be firm but cooked through. If it's still uncooked, drizzle with 3 tablespoons of water, cover, and cook for another 10 minutes.

Step 4: Serving

  • Sprinkle with theĀ parsley, and mix.
    Remove the pot from the stovetop. Scoop the rice into the serving bowl, and serve.

Nutrition

Calories: 607kcal

Published by Tia Clara - Oct 7, 2013

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  1. jodi goins

    November 07, 2013 at 9:43 pm

    i would want to try this with broccoli too!! looks very yummy ( sorry i not good with naming things)

    Reply
  2. angie lilly

    November 07, 2013 at 4:49 pm

    5 stars
    It reminds me of my hubby's fav Indian dish, Aloo Gobhi. I would name it Gobhi Rice!

    Reply
  3. Betty

    November 07, 2013 at 12:25 am

    Cauliflower and Rice - I'm thinking the spice mix could be adjusted to taste

    Reply

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Hi, I'm TĆ­a Clara! I have been a recipe developer, and recipe writer for 20+ years, and here I share my easy recipes you'll love.

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