This recipe for Mediterranean Wild Rice with Pine Nut Cheese is so versatile. You can eat it warm, cold, as a side dish, main dish, or even as a snack. It’s also incredibly healthy!
I love this Mediterranean Wild Rice with Pine Nut Cheese because it’s full of nutritious colorful veggies, and can be eaten hot or cold. It’s also completely oil-free and really good for you!
How to make this Mediterranean Wild Rice:
To begin, cook the wild rice mix according to package directions (don’t include a flavor packet if included or butter/oil- it’s not needed).
Note that different types of wild rice may take longer and require more liquid, depending on the brand you choose. Generally, wild rice takes about 40-45 minutes to cook on the stovetop, but you can also use your rice cooker or Instant Pot to save time.
While the rice is cooking, you can chop your veggies and make the pine nut cheese. In a food processor, add the pine nuts, nutritional yeast, sea salt, garlic powder and Aleppo pepper/red pepper flakes (if desired).
Process for 1 minute, or until pine nuts are broken down into a fine meal-like consistency, similar to the photo below..
In a medium skillet over medium-high heat, add 2 tablespoons vegetable broth. Then add mushrooms and stir and cook for 4-5 minutes until tender. Add the roasted red peppers, spinach, and parsley. Stir.
Add the cooked wild rice to the veggies. Then add the pine nut cheese and lemon juice and stir. Remove from heat.
This Mediterranean Wild Rice recipe makes about 3 cups and serves 4. Keep in an airtight container in the fridge for 3-4 days.
If you make these Mediterranean Wild Rice with Pine Nut Cheese, please let us know! Leave a comment, rate it, and tag your photo with #veggie__chick on Instagram.
Mediterranean Wild Rice with Pine Nut Cheese
Pin RateIngredients
- 1 cup uncooked wild rice blend - 3 cups cooked
- 2 tablespoons unsalted vegetable broth
- 1/3 cup pine nuts - toasted is preferred
- 2 tablespoons nutritional yeast
- 1/4 teaspoon sea salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon Aleppo pepper OR red pepper flakes - optional (more if desired)
- 1 1/2 cups white mushrooms - broken into small pieces
- 10 ounces roasted red peppers - diced (about 3/4 cup)
- 1 cup packed baby spinach - chopped
- 1/4 cup chopped fresh flat leaf Italian parsley
- 3/4 cup pitted kalamata olives - cut into 1/3’s
- 1 tablespoon fresh lemon juice
Instructions
- Cook wild rice blend according to package directions. *Do not use flavor packet or add oil/butter if instructed on box.
- While the rice is cooking, chop your veggies and make the pine nut cheese. In a food processor, add the pine nuts, nutritional yeast, sea salt, garlic powder and Aleppo pepper/red pepper flakes (if desired). Process for 1 minute, or until pine nuts are broken down into a fine meal-like consistency.
- In a medium skillet over medium-high heat, heat 2 tablespoons vegetable broth. Add mushrooms; stir and cook for 4-5 minutes until tender. Add roasted red peppers, spinach, and parsley. Stir. Add the cooked wild rice to veggies. Then add the pine nut cheese and lemon juice and stir. Remove from heat.
- Makes about 3 cups. Keep in an airtight container in the fridge for 3-4 days.
Notes
- Different types of wild rice may take longer and require more liquid, depending on the brand. Generally, wild rice takes about 40-45 minutes to cook on the stovetop, but you can also cook in the rice cooker or Instant Pot to save time.
- You can eat this dish hot or cold. You can also make double the recipe and it’s an excellent potluck dish.
- *Pine nut cheese inspired by Minimalist Baker’s Vegan Parmesan.
Kathy says
This recipe is so simple and so delicious! I enjoyed all of the tastes and textures, and that pine nut cheese is amazing.
Christin McKamey says
Thank you Kathy! I’m so glad you enjoyed it! =)
Haneen Deeb says
Just prepared this dish. It tastes way better than I expected! I was supposed to pack a box for tomorrow’s lunch at work but I have already eaten half of it!!! I think the pine nut cheese gives it a really nice flavour! Thanks for the recipe!
Christin McKamey says
Aww thank Haneen, I’m so happy you loved it! =)
Sharon @ Savormania says
This looks unbelievable! I’ve never had pine nut cheese, but as a big lover of pine nuts, I can’t wait to give it a try. Thanks for sharing.
Christin McKamey says
Thanks Sharon! I really love this dish, and the pine nut cheese (and the olives of course) are the best part! =)