Creamy baked wild rice with carrots from Big Vegan Flavor: Techniques and 150 Recipes to Master Vegan Cooking (page 317) by Nisha Vora

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Notes about this recipe

  • KangaRue on January 23, 2026

    Absolutely delicious! I soaked the wild rice for 2 hours, and it came out perfect. When I make this the next time, I will reduce the liquid a bit to make it less saucy, as a matter of personal preference.

  • ravenbrockman on November 12, 2025

    Really good dish! Would be perfect for the holidays!

  • Meags on May 18, 2025

    I omitted beans as it was a side dish. I soaked the rice for three hours - will def soak only two next time as my grains split open during cooking (as she warns happens when you soak more than three). Great flavor. Forgot the lime in our hurry to eat (we had an engagement to attend shortly after it came out of the oven), so looking forward to adding that to our leftover servings.

  • anothersarah on March 13, 2025

    Made with cannellini beans for a full meal. Good ginger flavor but dish could benefit from some more texture as there are a lot of soft components.

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