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Meatless Monday - Wild Rice Pilaf with Almonds and Cauliflower

When I was first leaning how to cook I wasn’t very good at it. Actually, I was terrible and I burnt quite a few meals. The joke was that when the smoke detector went off I knew dinner was ready. The thing is, some things are really delicious with a little char. It’s why we like foods cooked on the grill or blackened. The burnt butter in this recipe adds a layer of deliciousness similar to a char from the grill.

This recipe makes a terrific dinner on it’s own but you might want to make extra because the leftovers make a great lunch or side dish. I found it to be quite a satisfying meal.

You can make the rice ahead of time and store it in the refrigerator since it takes about an hour to cook.


4 Tbs olive oil
1 small onion, thinly sliced
2 garlic cloves, finely chopped
1 1/4 cupswild rice
3 cups vegetable broth
1 cauliflower, stems trimmed, cut into small florets
1/3 cup chilled butter, diced
1/3 cup almonds, coarsely chopped
1 tbsp Sherry vinegar
Finely grated rind and juice of ½ lemon, or to taste
Garnish with chopped flat-leaf parsley and mint

Wild Rice Pilaf with Almonds and Cauliflower by Future Relics Gallery
Wild Rice Pilaf


  • Heat 2 Tbs oil in a saucepan over medium-high heat, add onion and garlic and fry until tender (4-5 minutes). Add rice, stir to coat, then add stock and 1 cup water. Season to taste and bring to the boil. Cover with a lid, reduce heat to low and cook until rice is tender and stock is absorbed (1-1¼ hours). Remove from heat and stand covered to steam for 15 minutes.
  • Meanwhile, preheat oven to 200C and toss cauliflower with remaining oil in a bowl and season to taste. Spread on an oven tray lined with baking paper and roast, stirring occasionally, until tender and golden (45-50 minutes).
  • Cook butter in a saucepan over high heat, swirling pan occasionally, until nut brown (4-5 minutes). Remove from heat and stir in almonds, vinegar, rind and juice.
  • Serve pilaf warm topped with cauliflower and herbs and drizzled with burnt butter.

Check out the gallery page - Future Relics Gallery by Lori Buff


  1. I do love the nutty flavor of wild rice and have tried black rice, the forbidden rice of china, which is also good. I swear you are going to convince me one of these days to get some cauliflower, hasn't happened yet but there is still a chance. ha.

    1. Go for it, pick up a head of cauliflower and a frozen pizza, at least you’ll have a back up plan.

  2. This sounds and looks absolutely delicious.. I love cauliflower.. yum!

    Thanks for your visit to my blog. It's always nice to see a new face. :)

    1. Hi Hilary, likewise, I’m sure. Let me know how you like this recipe if you try it.


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