“Elegant German Vegetarian 5-Star Dinner: Wild Rice Pilaf with Roasted Root Vegetables and Creamy Mushroom Sauce”

Allergens

None

Ingredients

• 1 cup wild rice, uncooked 2 cups water, for cooking rice 4 medium carrots, peeled and diced 3 medium parsnips, peeled and diced 2 medium rutabagas, peeled and diced 2 tbsp olive oil Salt and pepper, to taste 1 lb button mushrooms, sliced 1 small onion, finely chopped 3 cloves garlic, minced 1 cup vegetable broth 1/2 cup heavy cream (or substitute with coconut cream for a dairy
• free option) 2 tbsp fresh parsley, chopped 1 tbsp fresh thyme, chopped

Instructions

1. Begin by cooking the wild rice according to package instructions, using water as the cooking liquid. Set aside.
2. Preheat your oven to 400°F (205°C).
3. In a large mixing bowl, toss diced carrots, parsnips, and rutabagas with olive oil, salt, and pepper. Spread the vegetables evenly on a baking sheet and roast for 25 30 minutes until tender and slightly browned. Remove from oven and set aside.
4. In a large skillet, heat a small amount of olive oil over medium heat. Add sliced mushrooms and cook until they release their liquid and become tender. Season with salt and pepper to taste.
5. Add onions and garlic to the pan with the mushrooms, cooking until the onion is translucent.
6. Pour in the vegetable broth and heavy cream (or coconut cream), stirring well to combine. Bring the mixture to a simmer and cook for 5 minutes until slightly thickened. Stir in parsley and thyme.
7. To plate, divide wild rice pilaf among 6 dishes. Top with roasted root vegetables and generous spoonfuls of mushroom sauce. Garnish with additional fresh herbs if desired.

Chef’s Insight

For a more intense flavor, consider using vegetable broth made from a mix of carrots, celery, onions, and mushrooms.

Notes

Be sure to use wild rice for this recipe, as it has a unique nutty flavor and texture that enhances the dish.