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Brown Rice Mustard Green Pilaf with Orange, Olives, and Peanuts

Mustard greens, like beer and coffee, are an acquired taste. I mean, when I was 10 years old, all cooked bitter greens were bad news. Was it that way for you? Where along the line of growing up do we learn to savor pungent leafy greens, to appreciate a dish like this brown rice mustard green pilaf with orange, olives, and peanuts?

Brown Rice Mustard Green Pilaf with Orange, Olives, and Peanuts

The balance of sweet-tart citrus, salty green olives, crunchy peanuts, and peppery mustard greens with nutty brown rice is something I find completely irresistible. I hope you do too.

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ingredients for Brown Rice Mustard Green Pilaf with Orange, Olives, and Peanuts
Our CSA farmer has a penchant for planting bitter greens–every week in the summer we’ll find an interesting green leafy item in our farm share box. It’s my job to come up with recipes and to entice fellow CSA members into the kitchen to cook the ultra-fresh produce.

Several years ago, I sent everybody this rice pilaf recipe featuring spicy variegated purple-bronze-green mustard greens. Other leafy greens work well here too—like kale, or spinach, arugula, or collard greens.

Ready to mix skillet of Brown Rice Mustard Green Pilaf

I know it’s a keeper, because in the white margin next to the mustard green pilaf recipe in Vegetables from Amaranth to Zucchini, by Elizabeth Schneider, I’d scribbled, “Excellent—double the cooking time.” So here it is, tweaked and updated. If you want to cut the cooking time down to half again, follow the recipe notes for making this pilaf in the Instant Pot pressure cooker.

Brown Rice Mustard Green Pilaf

Fake sausage. Include it or not—your choice. For vegan protein and flavor, Robbie loves to add non-meat soy-based sausage style “meat” to our brown rice mustard green pilaf. So familiar is the sausage flavor, I fooled my father-in-law, who grew up on a farm in North Dakota.

To pressure cook brown rice mustard green pilaf:

Heat the oil in the pressure cooker pot. Follow the steps as for stovetop cooking, except after adding the liquids, lock the lid in place. Bring to high pressure and cook for 25 minutes. Release the pressure immediately, following the directions for your pressure cooker. Quickly add the mustard greens to the pot, cover, and let sit 10 minutes. When the greens are nicely wilted, using a fork, mix in the rest of the ingredients, including the faux sausage crumbles, if using.

Make it a fabulous week–get in the kitchen and cook something delicious!

Try brown rice pilaf as a delicious stuffing for collard rolls.

Parsley Quinoa and Brown Rice Pilaf is another fabulous flavorful side.

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Brown Rice Mustard Green Pilaf
Print
Brown Rice Mustard Green Pilaf with Orange, Olives, and Peanuts
Prep Time
15 mins
Cook Time
1 hrs 15 mins
Total Time
1 hrs 30 mins
 
This flavorful brown rice pilaf makes a delicious side dish. For a simple meatless dinner, bump up the protein with optional soy-based sausage style ‘meat.’ Add a crisp lettuce salad to complete your meal. See below to make this recipe in the Instant Pot pressure cooker. **When you shop, buy several oranges—2 for the orange juice in the rice, and another for garnish. Be sure to grate the zest from one of the oranges before juicing.
Course: Main Course, Side Dish
Cuisine: Vegan
Servings: 8 servings
Author: Letty | Letty's Kitchen
Ingredients
  • 1 tablespoon olive oil
  • 1 cup brown basmati rice
  • 1 clove garlic , minced
  • ½ teaspoon cumin seeds
  • 1 cup vegetable broth
  • 1 cup fresh squeezed orange juice (zest the orange before squeezing)
  • Pinch ground turmeric
  • 4 to 6 ounces faux sausage and avocado oil , optional
  • 4 large mustard greens , washed, stems removed, leaves cut into thin chiffonade (see note)
  • 1 tablespoon fresh-squeezed lemon juice
  • 1 tablespoon maple syrup or honey
  • ½ teaspoon grated orange zest
  • ¼ cup sliced pitted green olives
  • 1 orange , peeled, cut into sections, and diced
  • ¼ cup roasted unsalted peanuts
Instructions
  1. Heat the oil in a medium saucepan. Add the rice and cook, stirring often, until you see a bit of golden color, about 5 minutes. Add the garlic and cumin seeds, and stir a minute, but don’t let the garlic turn brown.
  2. Add the vegetable broth, orange juice, and turmeric. Cover, and return to a boil. Lower the heat as low as possible and cook until all of the water is absorbed, about one hour. Do not stir. (To see if the water has been absorbed without stirring, tilt the pan to the side.)
  3. Meanwhile, if you are adding faux sausage, heat a tablespoon of avocado oil in a medium to large skillet. Cook the “sausage”, breaking it up with a wooden spoon, until you have lightly browned crumbles. Set the skillet aside, but keep warm.
  4. When the rice is almost cooked, place the mustard greens on top. Cover the pot and let the greens steam and wilt while the rice finishes cooking, about 10 minutes.
  5. To serve, whisk the lemon juice, maple syrup, and orange zest together. Mix into the rice, along with the olives, diced orange, and peanuts. Stir in the faux sausage crumbles, if using.
Recipe Notes

To pressure cook brown rice mustard green pilaf:

Heat the oil in the pressure cooker pot. Follow the steps as for stovetop cooking, except after adding the liquids, lock the lid in place. Bring to high pressure and cook for 25 minutes. Release the pressure immediately, following the directions for your pressure cooker. Quickly add the mustard greens to the pot, cover, and let sit 10 minutes. When the greens are nicely wilted, using a fork, mix in the rest of the ingredients, including the faux sausage crumbles, if using.

Spinach, kale, arugula, and collard greens are possible substitutes for mustard greens!

This flavorful vegan Brown Rice Mustard Green Pilaf with Orange, Olives, and Peanuts can also be made in an Instant Pot pressure cooker.

1 comment

  • […] and mint.  This salad looks like a filling, healthy way to use arugula and cherry tomatoes. And here’s a one-pot dinner that would be perfect with our baby mustard […] Reply · 4 October, 2017

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