This Vegan Wild Rice Recipe is everything you want in a simple, savory, healthy rice dish. It is a traditional wild rice recipe seasoned with flavorful herbs, fresh peppers, and a little vegetable stock. It is made using West African-inspired flavor blends which makes it a great choice for any day of the week.

I don't know of many West African households that don't eat rice every day. Jollof rice, Nigerian fried rice, white rice. If it is rice, the answer is usually yes. So let's add a vegan wild rice recipe to the mix.

Naturally, we love to experiment with traditional sauces and stews, which add flavor to our rice.

During your fitness journey, it is important to know what carbs you are consuming and the quality of those carbs.

What is a Wild Rice Blend?

The wild rice blend used in this recipe is so colorful! It's a combination of black, brown, red, and wild rice. It is a great mix that can be used for daily meal preps or the occasional soup recipe.

It would also be a perfect addition to my turmeric chicken salad recipe.

The blend of rice is comparable to brown rice when cooked, and provides a deeper, nutty taste that some people enjoy much more.

Health Benefits

Who doesn't love some health benefits. Here are a few notable benefits:

High in complex carbs
More fiber per serving
Reduces hunger
Packed with micronutrients like B6, Folate, and Magnesium

Ingredients for This Recipe

wild rice blend. I used the Lundberg Wild Blend to make this recipe. It is my favorite blend, but I have used other wild rice blends for this recipe and it worked well
produce for blending. A sh-medium red bell pepper, and scotch bonnet peppers according to spice tolerance.
produce for chopping. yellow onion, fresh garlic, and fresh ginger.
pantry seasonings. curry powder, Himalayan pink salt, vegetable bouillon seasoning, olive oil, vegetable broth.
fresh basil leaves. Roughly chopped and great for flavor.

pictured ingredients for a vegan wild rice recipe

How to Make Vegan Wild Rice

Pre-boil the rice. In a medium pan, cover 3 cups of wild rice in water and cook on medium for about 5 minutes, or before it starts to boil. Drain the rice and set it aside.
Make the puree. Remove the pit and seeds from the bell pepper and blend with scotch bonnet peppers. Do not add water. Set aside for later.
Prepare the sauce. On medium, heat olive oil then add chopped onions, garlic, and ginger to the pan. Let them simmer for 1 minute stirring occasionally. Next, add the puree pepper mixture to the pan along with the curry powder, bouillon seasoning, and chopped basil leaves. Mix well and allow to simmer for 1-2 minutes stirring occasionally.
Cook the rice. Add in the drained wild rice, vegetable broth, and 2 cups of water. Mix well and add salt to taste. (You might not use the whole tablespoon of salt as the recipe describes). Place a sheet of aluminum foil in between the pan and the lid and cook on low for 40 minutes.
Let it settle. Remove from stove and let the rice sit for 5-10 minutes. Mix well before serving and enjoy!

uncooked wild rice blend soaking in hot water

chopped onions, galic, and ginger in a bronze pan for a traditional wild rice recipe

Recipe Tips

Pre-cooking the rice is not necessary but I highly recommend it. It allows the rice to soften a little before the complete cooking process. This allows us to use the “water” from the pepper puree and broth towards the total water needed to produce fluffy, non-mushy wild rice.

Use a non-stick pan. It is great for clean up and allows the rice to cook evenly without fear of burning.

Use fresh garlic and ginger. There is something about taking a spoonful of rice and biting into a small chunk of ginger. Just an instant burst of freshness and spice that is unmatched.

Storage Tips

Refrigerate leftovers once it is at room temperature in an airtight container. Cooked vegan wild rice will stay fresh for about 3-5 days in the fridge if stored properly.

This dish will also store well in the freezer for 2-3 months. Just thaw at room temperature before heating in the microwave, oven, or skillet.