Rosemary Wild Rice


1 tablespoon chopped fresh rosemary

1 Vidalia onion, diced

2 tablespoons olive oil

1 cup sliced mushrooms

1 1⁄2 cups wild rice, uncooked

4 1⁄2 cups vegetable broth

2 tablespoons vegan margarine

1⁄2 teaspoon lemon juice

1⁄4 teaspoon ground sage

2 tablespoons parmesan cheese

Optional —- cooked chicken, tofu, turkey, etc.


In a large pan, heat rosemary and onion in olive oil until onions are soft and translucent. Add mushrooms, wild rice and vegetable broth and bring to a simmer. Cover and cook 40–45 minutes until rice is done and liquid is absorbed. Mix in remaining ingredients.

One comment

  1. The Real Reality Show Blog · February 7, 2018

    This sounds delicious. And I actually have everything on hand! It just became tonight’s dinner.

    Liked by 1 person

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