Orange, Leek & Mushroom Rice Pilaf

Make this easy and delicious dish at your next family gathering!

With the holidays right around the corner, I've created another easy side dish which pairs perfectly with my Roasted Butternut Squash and Lemon Garlic Brussels Sprouts.

Orange, Leek & Mushroom Rice Pilaf


1 1/2 cups of uncooked rice
Vegetable stock
2 cups chopped Shiitake mushrooms
2 leeks
1 organic orange
2-3 cloves of garlic, minced
1/2 large yellow onion, chopped
1/2 cup chopped purple cabbage
3 sticks of celery
Few sprigs of fresh thyme
1 tsp liquid aminos (can sub. soy sauce)
Olive oil


  1. Cook rice according to packaging instructions. Use vegetable broth instead of water.
  2. In a large pan, sauté onions and celery over medium heat in a bit of olive oil.
  3. Using the white part of the leeks only, slice down the middle and then chop to create half circles. Add to pan.
  4. Add chopped mushrooms, cabbage and garlic.
  5. Zest orange into the mixture.
  6. Once the mushrooms and cabbage seem done, add the cooked rice and thoroughly combine. Add more oil if needed.
  7. Next, add the rest of the seasonings - thyme leaves, liquid aminos and salt and pepper to taste. Juice the orange and add to the mix if you like a deeper orange flavour.
  8. Serve and enjoy!
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