Our recipe creator, Holistic Health Coach Kaitlyn Cashmere is here with another awesome recipe.
Check out her past recipes for Live Planted here.

Have you ever been in a rut with an ingredient? From time to time I get stuck and rice is currently that ingredient for me. Ironically, my pantry is filled with every type of rice someone could possibly get his or her hands on. But I often find myself only using rice (white basmati rice to be exact) as a side to curry or a stir-fry. It was time for rice to be a star, and for me to use something other than white basmati.

The goal: create a rice dish that I normally wouldn’t make, feature vegetables (of course), and to have bright flavors. I’m happy to say; this dish checks all of those boxes. The lemon brings out the flavors of the vegetables, while adding a bit of tang and acidity. Now I have a new dish to add into the rotation.

This week I challenge you to take an ingredient you’ve been in a rut with, and use it in a new way. Create a dish you normally wouldn’t make and let us know the results!

Wild Rice Pilaf with Broccoli & Mushrooms
Author: Kaitlyn Cashmere
Recipe Type: Vegetables, Grains, Vegan, Gluten Free, No Oil
Serves: 4

Prep Time: 1 Min. Total Cook Time: 45 Min. (Vegetables: 15 Min, Rice: 45 Min)
Total Time: 46 Min. *Cooking time may very depending on the rice you use.

1 Cup Dry Wild Rice *
1 3/4 Cup Water + 1-2 Tablespoons
Juice of 1 Lemon, Divided
3 Stalks Celery
4 Baby Bella Mushrooms
Half Large (or One Small) Red Onion
1 Small Head Broccoli
1 Tablespoon Fresh Thyme, Finely Chopped
1/4 Teaspoon Ground Sage
Salt & Pepper to Taste
1 Tablespoon Sesame Seeds

*Cooking time and water/rice ratio may vary, depending on the brand or type of rice.

Rinse rice in a fine mesh strainer and add to a medium saucepan with 1 ¾ cup water and juice from only half the lemon.
Cover and bring to a boil, reduce heat and let simmer for about 45 minutes.
Meanwhile, wash and dice celery, mushroom, onion and broccoli.
Bring a small/medium non-stick sauté pan to medium heat.
Add celery, onion, and mushroom with 1-2 Tablespoons water to the sauté pan.
Season with salt and pepper, sauté for 7 minutes (stir occasionally).
Add broccoli, thyme, ground sage, and juice of remaining lemon half to mixture in sauté pan, cook for an additional 8 minutes. Remove from heat.
Once rice has cooked: add rice, vegetable mixture and sesame seeds to a medium serving bowl. Stir to combine.
Service immediately or at room temperature.

Store leftovers in the refrigerator, in an airtight container. Consume within 4 days.

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