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Holiday Harvest Rice Veggiekins

Holiday Harvest Rice (vegan, gluten free)

  • Author: Remy
  • Total Time: 45 minutes
  • Yield: 6-8 servings 1x
  • Diet: Vegan


This Holiday Harvest Rice is a heartwarming and herby that’s perfect for the holiday table. Or you know, any table year round! Vegan and gluten free.




Everything else

  • 1 red onion, minced
  • 1 shallot, minced
  • 1/2 cup celery, minced
  • 3/4 cup carrots, minced
  • 5 cloves garlic, minced
  • 12 oz mushrooms of choice (I used button, oyster and shiitake)
  • 1 tbsp fresh sage, minced
  • 1 tbsp fresh thyme, stems removed
  • 1 tbsp fresh rosemary, minced
  • 1 tbsp gluten free soy sauce
  • 1/2 large apple, diced
  • 1/4 cup pomegranate seeds
  • salt and pepper to taste


  • 12 tbsp vegan butter*


The grains

  1. Add grains and vegetable broth to a saucepan and bring to a low boil. Reduce the heat, cover and let simmer for about 30 minutes. Once grains are ready, give them a gentle fluff and set aside.

Everything else

  1. In a large saucepan, sauté onion, shallot, celery and carrots with a touch of neutral oil until tender. Add garlic, mushrooms, herbs and gluten free soy sauce and sauté for another 3-4 minutes.
  2. Add the cooked grains to the mix and gently fold to evenly combine all of your ingredients. Finally add apples to warm for a few minutes. If using vegan butter, toss into the rice until melted and nicely incorporated. Taste, and season your rice with salt and pepper as desired.
  3. When ready to serve, toss pomegranate seeds into the rice and enjoy!


*Adding the vegan butter gives the dish a nice extra oomph and richness. You can exclude it if you’d like.

  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: rice, sides
  • Method: simmering, sautéing

Keywords: rice, quinoa, grains, sides, holiday, thanksgiving, christmas, dinner, meal prep