Aug 28 2026
Restaurants›Aberdeen Barn Steakhouse›Vegan Long Grain & Wild Rice Recipe

Vegan Long Grain & Wild Rice Recipe

Inspired by Aberdeen Barn Steakhouse
Time1h 5m
Serves6

Make Vegan Long Grain & Wild Rice Recipe in just 1h 5m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Rice Mix

Aromatics & Seasoning

Finishing & Optional Add-ins

Method

Rice Mix

  1. 1

    Rinse and combine

    Rinse the long-grain rice and wild rice separately under cold water until the runoff is mostly clear (about 30–60 seconds each) to remove excess starch and grit. Drain well. In a medium saucepan, combine the rinsed long-grain rice and wild rice with 3.5 cups water or vegetable broth, the bay leaf, and 1 tsp salt.

  2. 2

    Bring to a simmer

    Place the saucepan over high heat and bring to a boil. Once boiling, reduce heat to low, cover with a tight-fitting lid, and simmer gently for 35–45 minutes, or until the long-grain rice is tender and the wild rice kernels have split open or are chewy-tender. Check at 30 minutes: if most liquid is absorbed but wild rice remains too firm, add 2–4 tbsp hot water and continue cooking.

  3. 3

    Steam and fluff

    When the rice is cooked, remove the pan from heat and keep covered. Let the rice steam for 10 minutes off the heat to finish cooking and firm up. Remove the bay leaf, then fluff the rice gently with a fork and transfer to a large shallow bowl to cool slightly while you prepare the aromatics.

Aromatics & Seasoning

  1. 4

    Sauté vegetables

    While the rice cooks, heat 2 tbs extra-virgin olive oil in a skillet over medium heat. Add the diced onion, carrot, and celery and sauté, stirring occasionally, until the onion is translucent and the vegetables are softened, about 6–8 minutes.

  2. 5

    Add garlic and herbs

    Add the minced garlic and fresh thyme (or dried thyme) to the skillet and cook for 30–60 seconds, stirring, until fragrant. Season with 1/2 tsp black pepper and taste; adjust a small pinch of salt if needed. Remove from heat and let the mixture cool for a minute.

  3. 6

    Combine with rice

    Fold the sautéed aromatics into the fluffed rice, making sure to distribute vegetables evenly through the rice mixture.

Finishing & Optional Add-ins

  1. 7

    Season and brighten

    Stir in the chopped parsley, lemon zest, and 1 tbs fresh lemon juice. Drizzle 1 tbs olive oil if using and gently toss to combine. Taste and adjust seasoning with up to an additional 1/4 tsp salt and more black pepper if desired.

  2. 8

    Add texture (optional)

    If using toasted nuts, fold in the chopped toasted almonds or pecans for crunch. For a salad variation, allow the rice to cool to room temperature before adding nuts to preserve their crunch.

  3. 9

    Serve

    Serve warm as a side dish or at room temperature as part of a salad bar. Leftovers keep well refrigerated in an airtight container for up to 4 days; reheat gently with a splash of water or broth to refresh.

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