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Mediterranean Wild Rice with Pine Nut Cheese | via veggiechick.com #vegan #oilfree

Mediterranean Wild Rice with Pine Nut Cheese

5 from 2 votes
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4
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 and easy to make!


  • 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


  • 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.


  • 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.


Serving: 0.75cup | Calories: 316kcal | Carbohydrates: 39.5g | Protein: 10.7g | Fat: 14.6g | Sodium: 364.8mg | Sugar: 2.9g
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