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Wild Rice Vegetable Pilaf

Let's get ready for spring with this light, satisfying, nutrient dense, and delicious wild rice vegetable pilaf. Filled with crunchy, sweet, sour, savory, and peppery flavor. Eat it as a meal, a side, or a snack.
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Course: Entree
Cuisine: American
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Servings: 6
Author: Linda & Alex


  • 1 cup of wild rice – rinsed
  • 3 cups of vegetable stock
  • 1 cup of grated carrots
  • ½ of a bell pepper – finely diced. Red orange, or yellow. You choose.
  • ½ of a red onion – finely diced
  • 2 stalks of celery – finely diced
  • 1 apple – finely diced skin on
  • 6 radishes – thinly grated
  • ½ cup of flat leaf parsley – coarsely chopped
  • ½ teaspoon of salt
  • Freshly ground pepper to taste
  • Dressing
  • 1 medium lemon – juiced
  • 3 tablespoons of olive oil
  • teaspoon of sea salt
  • Fresh ground pepper to taste


  • In a medium sauce pan bring the vegetable stock to a boil. Add the rice, stir, and cover. Reduce the heat to simmer and cook for 55 minutes or until the broth has evaporated. Leave covered and set aside.
  • While the rice is cooking prep the vegetables and apple.
  • Make the dressing. Add the ingredients to a bowl of jar with a lid and whisk or shake to blend.
  • In a large bowl combine the rice, vegetables, and dressing and toss to coat.
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