Description

This Wild Rice Pilaf is a hearty and flavorful dish combining a blend of brown and wild rice with roasted sweet potatoes, shallots, fresh Brussels sprouts, dried cranberries, and crunchy pecans. Tossed with a tangy apple cider vinegar dressing and fresh thyme, this pilaf offers a perfect balance of textures and tastes, making it an ideal side or vegetarian main course.

Ingredients

Scale

Grains and Liquid

1 cup dry brown rice/wild rice blend, rinsed well
2 cups water

Roasted Vegetables

1 sweet potato, peeled and cut into small cubes
2 shallots, cut into 1-inch chunks
Extra-virgin olive oil, for drizzling and roasting (about 3 tablespoons total)
½ teaspoon sea salt, plus more for sprinkling
Freshly ground black pepper, to taste

Seasonings and Add-ins

1 tablespoon apple cider vinegar
1 garlic clove, grated
1 tablespoon fresh thyme leaves
1 cup shaved Brussels sprouts
Heaping ½ cup dried cranberries
½ cup chopped pecans
⅓ cup chopped fresh parsley, plus more leaves for garnish

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven: Set your oven to 425°F (220°C) and line a baking sheet with parchment paper to prepare for roasting the vegetables.
Cook the rice: In a medium saucepan, combine the rinsed rice blend, water, and 1 teaspoon of olive oil. Bring the mixture to a boil, then cover the pot and reduce the heat to a simmer. Cook for 45 minutes, or until the water is fully absorbed. Remove the saucepan from heat and keep covered for an additional 10 minutes. Fluff the rice gently with a fork to separate the grains.
Roast sweet potatoes and shallots: Spread the cubed sweet potatoes and chunked shallots on the prepared baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat evenly and arrange in a single layer. Roast in the oven for 20 to 25 minutes, until the vegetables are tender and nicely browned on the edges.
Toss flavors together: While the rice is still warm, transfer it to a large bowl. Add the remaining 2 tablespoons of olive oil, apple cider vinegar, grated garlic, fresh thyme, ½ teaspoon salt, and several grinds of black pepper. Mix thoroughly to combine all the flavors.
Combine and serve: Add the shaved Brussels sprouts, roasted sweet potatoes and shallots, dried cranberries, chopped pecans, and fresh parsley to the rice mixture. Toss everything gently until evenly mixed. Taste and adjust seasoning as needed. Garnish with extra parsley leaves before serving.

Notes

Rinsing the rice blend helps remove excess starch for fluffier grains.
Shaving Brussels sprouts thinly ensures they blend well with the warm rice without becoming soggy.
To toast pecans, briefly heat them in a dry skillet over medium heat until fragrant, enhancing their crunch and flavor.
Leftovers can be refrigerated for up to 3 days and gently reheated.
This pilaf pairs well with grilled chicken, fish, or can be enjoyed as a hearty vegetarian main.

Nutrition

Serving Size: 1 cup
Calories: 280
Sugar: 9g
Sodium: 250mg
Fat: 11g
Saturated Fat: 1.5g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 5g
Protein: 5g
Cholesterol: 0mg