Description
This Wild Rice Pilaf is a hearty and flavorful side dish featuring a blend of brown and wild rice combined with roasted sweet potatoes, shallots, fresh Brussels sprouts, dried cranberries, and pecans. Enhanced with fresh herbs and a touch of apple cider vinegar, it offers a vibrant mix of textures and tastes perfect for holiday meals or cozy fall and winter dinners.
Ingredients
Scale
Rice and Seasoning
- 1 cup dry brown rice/wild rice blend (rinsed well)
- 2 cups water
- 2 tablespoons plus 1 teaspoon extra-virgin olive oil (plus more for drizzling)
- 1 tablespoon apple cider vinegar
- 1 garlic clove, grated
- 1 tablespoon fresh thyme leaves
- ½ teaspoon sea salt (plus more for sprinkling)
- Freshly ground black pepper
Vegetables and Mix-ins
- 1 sweet potato (peeled and cut into small cubes)
- 2 shallots (cut into 1-inch chunks)
- 1 cup shaved Brussels sprouts
- Heaping ½ cup dried cranberries
- ½ cup chopped pecans
- ⅓ cup chopped fresh parsley (plus more leaves for garnish)
Instructions
- Preheat and Prepare Roasting Pan: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Cook the Rice: In a medium saucepan, combine the rinsed rice blend with 2 cups of water and 1 teaspoon of olive oil. Bring to a boil, then cover, reduce the heat to low, and simmer for 45 minutes or until the water is fully absorbed. Remove from heat and let the rice sit, still covered, for 10 minutes. Fluff with a fork to separate the grains.
- Roast the Vegetables: While the rice cooks, spread the cubed sweet potatoes and chunked shallots evenly on the lined baking sheet. Drizzle them with olive oil and sprinkle with salt and pepper. Toss gently to coat everything well. Roast in the preheated oven for 20 to 25 minutes until the vegetables are tender and the edges start to brown.
- Combine and Season: While the rice is still warm, transfer it to a large bowl and toss with the remaining 2 tablespoons of olive oil, apple cider vinegar, grated garlic, fresh thyme, sea salt, and freshly ground black pepper. Add the shaved Brussels sprouts, roasted sweet potatoes and shallots, dried cranberries, chopped pecans, and fresh parsley. Toss thoroughly to combine all ingredients and distribute the flavors evenly.
- Finish and Serve: Taste the pilaf and adjust seasoning with additional salt and pepper if needed. Garnish with extra parsley leaves for a fresh, vibrant finish. Serve warm as a nutritious and colorful side dish.
Notes
- This pilaf is colorful and packed with a variety of textures and flavors, making it an excellent side for holiday dinners or festive fall and winter meals.
- Leftovers keep well and make a great next-day lunch option, maintaining their taste and texture when stored properly.
- You can substitute pecans with walnuts or almonds as preferred.
- To make it gluten-free, ensure your rice blend and other ingredients are certified gluten-free.
- For added protein, consider stirring in cooked chickpeas or grilled chicken before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 270
- Sugar: 9g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg
