Wild Rice Pilaf with Kale, Mushrooms & Beets

This is a great side dish to make when you have a bunch of leftovers and veggies that need to be used up! It's really quick if you're using rice that has been cooked previously, and it only dirties ONE dish!

First you need to toast the seeds in a dry, hot pan. Remove your seeds from the pan and now you can sauté the onions, garlic and mushrooms in white wine. 

Add the rice and the kale and cook until the kale is bright green. This takes about 3 minutes, and once finished you can turn the heat off and add the toasted seeds, nuts, and cooked beets. 

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All finished! What an easy and delicious side dish to enjoy with whatever main dish you choose. I had this with some marinated tofu & a spinach salad - highly recommend!!

If you would like to save my recipes you can find me on Pinterest as The Blissful Blueberry. You can also find me on Instagram as @the.blissful.blueberry - look for the green icon or this picture!

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*serves 4 as a side; 2 as a main



1 medium beet, cooked and diced

1/4 cup chopped walnuts

1/8 cup pumpkin seeds

1/8 cup sunflower seeds

2 tbsp coconut oil

1/2 cup onion, diced

2 garlic cloves, crushed

6 cremini mushrooms, sliced

1/3 cup dry white wine

1 cup cooked wild rice

1/2 tsp salt

1/2 tsp pepper

1/4 cup chopped parsley

1 tsp chopped chives


If your beet is not already cooked, boil a medium-sized pot of water and boil your beet with the skin on for about 30 minutes. Check to see if it is done by poking it with a fork. If the fork is met with minimal resistance it's cooked. Take the beet out of the boiling water and allow to cool for about 5 minutes. The skin should easily peel off using just your hands. Dice the beet and set aside.

Heat the walnuts, pumpkin seeds, and sunflower seeds in a skillet over medium heat. Toast for about 2 minutes, until they become fragrant and golden brown. Be sure not to burn them! Remove the nuts and seeds from the skillet and save for later.

Heat the coconut oil in the same skillet over medium heat. Add the onion, garlic, mushrooms, and white wine. Cook until the onions are translucent, 4-5 minutes.

Next, add the cooked rice and kale. Sauté for 3-4 minutes until the kale is bright green.

Turn the heat off and stir in the diced beets, salt, pepper, chopped walnuts, pumpkin seeds, parsley, and chives. Enjoy!