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Get Healthy, Go Vegan Cookbook
by Neal Barnard and Robyn Webb

Wild rice, a traditional Native American grain, offers this pilaf a nutty flavor and delightful texture.
Makes Four 1 cup servings
Preparation Time: 5 minutes
Cooking Time: 1 Hour 10 minutes


    • 2 garlic bulbs
    • 2½ cups vegetable broth
    • 2 teaspoons paprika (preferably smoked paprika)
    • 1/2 teaspoon black pepper
    • 1/4 teaspoon crushed red pepper
    • 1 cup brown Arborio rice
    • 1/4 cup wild rice
    • 2 pounds fresh spinach
    • Kosher or sea salt to taste


1. Preheat oven to 425°F.

2. Cut the tops off the garlic bulbs, dunk bulbs in water, and cover in foil. Place in a small baking dish and bake for 35 minutes.

3. In a medium saucepan, combine the broth, paprika, black pepper, and crushed red pepper. Bring to a boil. Stir in brown and wild rice and bring to a boil. Cover and reduce heat to low. Cook for 50 to 60 minutes or until the rice is tender and the broth is fully absorbed.

4. While the rice is cooking, wash the spinach thoroughly and chop. Set aside.

5. When the garlic is done, allow to cool slightly, and squeeze out the garlic cloves. Mash with a fork.

6. Once rice is cooked, stir in spinach and roasted garlic. Sea- son with salt.

Did you know?
Do you love garlic? In addition to serving as a flavor boost for many recipes, garlic is also nutritious. It is a member of the allium family, which is under investigation for possible anticancer effects.

    Per Serving (1/4 Of Recipe):
    278 calories; 2.1 g fat; 0.4 g saturated fat; 6.4% calories from fat; 0 mg cholesterol; 10.9 g protein; 57 g carbohydrate; 4.2 g sugar; 10 g fiber; 845 mg sodium; 240 mg calcium; 6.5 mg iron; 19.3 mg vitamin C; 9213 mcg beta-carotene; 3.4 mg vitamin E



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