Rice Blend Vegetable Pilaf

Rice Blend Vegetable Pilaf

If you’re looking for something a little different, I suggest you try the rice and vegetable pilaf recipe below. I used Lundberg’s Wild Blend Rice Mix; however, you can feel free to use any rice mixture or even plain rice, if preferred. Simply cook your rice according to package directions and proceed from there! (Note that I have no ties with the Lundberg company. I simply spotted their rice mixture in the grocery store and decided to give it a try.)

Below are two videos, one showing my review of Lundberg’s Wild Blend Rice Mix, where I show how to cook it according to package directions and my results. The wild rice in the mixture gives this dish an earthy flavor.

The second video is a demonstration of my cooking this recipe. There are a lot of possible variations, so it should be easy to make it to your preferences so you and your family are sure to enjoy it. Try it sometime! I hope this helps!!


Rice Blend Vegetable Pilaf
Makes about 6 Servings

1 cup Lundberg Wild Blend Rice (or any rice mixture that you prefer, cooked according to package directions)
1-3/4 cups + 2 Tbsp water or stock (use stock for a greater depth of flavor in the finished dish)
½ tsp salt, if cooking the rice in water (omit the added salt if cooking with stock)

1 Tbsp extra virgin olive oil (use stock, if preferred)
½ cup chopped yellow onion
½ cup chopped bell pepper
½ cup chopped celery
½ cup shredded carrot (or 1 small carrot, shredded)
1 (8 oz) pkg mushrooms of choice, chopped (use canned or frozen mushrooms, if preferred)
3 cloves garlic, finely chopped
1/3 cup walnuts, chopped
¼ cup dried tart cherries (or dried cranberries, raisins or currents, if preferred)
1 tsp dried thyme leaves, or to taste
Salt and pepper to taste
¼ cup water or stock, as needed
Parsley, optional garnish

Cook 1 cup of rice blend, according to package directions. If cooking the rice blend in water, add the ½ teaspoon of salt to the cooking water. If cooking the rice blend in stock, omit the added salt.

While the rice is cooking, prepare the vegetables. Toward the end of the cooking time for the rice, heat a large pot over just above medium heat. Add the olive oil (or stock, if preferred). Add the vegetables and thyme; sauté briefly until they become aromatic. Add the extra ¼ cup of water or stock if needed to prevent the vegetable mixture from burning. Cover the pot with a lid very briefly to allow the vegetables to steam. Add salt and pepper to taste, and more thyme, if desired. When the vegetables are as soft as you like them, stir in the cooked rice blend and serve. (If desired, this dish could be garnished with a sprinkle of parsley flakes.)

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