Follow the cooking instructions on a package of “Lundberg Wild Rice Blend,” using olive oil instead of water. In a non-stick pan sauté sliced mushrooms, 1 minced shallot, 1/2 cup of chopped celery, and 1 clove of minced garlic in 3 tablespoons of olive oil. When the rice is done, combine with the mushroom mixture and serve.
Turn leftover rice pilaf into a salad by adding 1/2 cup chopped red and yellow bell peppers, 2 chopped green onions, and half of a peeled, chopped cucumber. Drizzle with Balsamic Vinaigrette and mix well.
Vegan/Vegetarian/DF
