This gorgeous, hearty wild and brown rice pilaf makes the perfect, healthy side dish to any holiday meal! Warming ginger and cinnamon give this dish a savoury winter flavour. #vegan #plantbased #glutenfree #healthy #recipe #eatclean

Harvest Rice Pilaf


This gorgeous pilaf is far from a boring rice side dish...

And it is simple to make - aside from a quick pre cook of the wild rice, the rest of this recipe is all cooked in one pan - perfect to keep holiday dinner clean up to a minimum!

The mixture of wild and brown rice create an interesting texture and are both whole grains - super healthy for your brain, your heart and your digestive system. 

A mix of hearty mushrooms and kale are full of both flavour and antioxidants.

The warming ginger and cinnamon give this dish a harvest or holiday flair and the cranberries add an unexpected twist of flavour.



serves 4 - 6

  • 1/4 cup wild rice
  • 2 Tbsp olive oil
  • 3 cloves garlic, minced
  • 1 small onion, diced
  • 1 tsp minced fresh ginger or ginger powder
  • 1 cup chopped cremini mushrooms
  • 8 kale leaves, torn into small pieces and tough ribs removed
  • 1 tsp cinnamon
  • 1 cup brown rice
  • 1/4 cup dried cranberries
  • 2 cups vegetable broth
  • fresh ground sea salt
  • 2 Tbsp pumpkin seeds (optional)
  • parsley to garnish (optional)

Tips & Nutrition

Pre cooking the wild rice gives it a softer texture for the final dish. 

Both wild and brown rice are whole grains and contain a good amount of fibre which keeps your digestive system healthy, keeps you feeling full and keeps your blood sugar levels steady. 

The mushrooms are an amazing cancer fighting food and the kale is full of antioxidants. 

Top with pumpkin seeds for an extra shot of clean protein and healthy zinc.


Bring 3/4 cup of  water to a boil, add wild rice, reduce and simmer for 20 minutes or until water is absorbed. Set aside.

In a large sauce pan, sauté the onion, garlic and ginger in the olive oil on medium heat until the onions are tender. Add in the mushrooms and kale and cook for another 5 minutes.

Add in the cooked wild rice, brown rice, vegetable broth, dried cranberries, a dash of sea salt and cinnamon. Stir, cover and bring to a boil. Reduce to a simmer and cook for 40 minutes or until liquid is absorbed and rice is tender.

Sprinkle with pumpkin seeds and garnish with parsley to serve.


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