Basmati and Wild Rice Pilaf

1.7 (13 reviews)

1/4 cup wild rice, rinsed
1 15-oz. can Swanson’s vegetable broth
3/4 cup water
3/4 cup brown basmati rice, rinsed
1 onion, finely chopped
3 garlic cloves, minced
3 cups thinly sliced mushrooms (approximately 1/2 lb.)
2 stalks celery
1/2 tsp. thyme
1/2 tsp. marjoram
1/4 tsp. black pepper
1/4 tsp. salt
1/3 cup finely chopped parsley
1/4 cup pecans, toasted and chopped (optional)

• Combine the wild rice, vegetable broth, and 1/3 cup of the water in a saucepan and bring to a simmer. Cover and cook for 15 minutes. Add the basmati rice, cover, and cook over low heat for approximately 50 minutes, or until tender.
• In a large pot or skillet, heat 1/4 cup of the water over medium heat. Add the onion and the garlic and cook until all the water has evaporated and browned bits of the onion begin to stick to the pan.
• While scraping the pan, add the remaining water. Cook until the onion begins to stick again. Add additional water as needed and continue cooking for approximately 15 minutes, or until nicely browned.
• Add the mushrooms, celery, thyme, marjoram, black pepper, and salt and cook for 5 minutes, stirring frequently. Add the cooked rice, parsley, and chopped pecans.
• Turning gently, cook over low heat for 3 to 4 minutes, or until very hot.

Makes 6 servings

Get PETA Updates

Stay up to date on the latest vegan trends and get breaking animal rights news delivered straight to your inbox!

By submitting this form, you’re acknowledging that you have read and agree to our privacy policy and agree to receive e-mails from us.

 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind