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Wild Rice Pilaf

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A heartwarming Wild Rice Pilaf recipe filled with sweet potatoes, Brussels sprouts, and nourishing flavors, perfect for any occasion.

Ingredients

Scale
  • 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 sweet potato (peeled and cut into small cubes)
  • 2 shallots (cut into 1-inch chunks)
  • 1 tablespoon apple cider vinegar
  • 1 garlic clove, grated
  • 1 tablespoon fresh thyme leaves
  • ½ teaspoon sea salt (plus more for sprinkling)
  • 1 cup shaved Brussels sprouts
  • ½ cup dried cranberries
  • ½ cup chopped pecans
  • ⅓ cup chopped fresh parsley (plus more leaves for garnish)
  • Freshly ground black pepper

Instructions

  1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Cook the Rice: In a medium saucepan, combine the rinsed rice, water, and 1 teaspoon of olive oil. Bring to a boil, then cover and reduce heat. Simmer for about 45 minutes.
  3. Remove from heat and let it rest, covered, for 10 minutes. Fluff with a fork.
  4. Roast the Vegetables: Spread sweet potatoes and shallots on the prepared baking sheet. Drizzle with olive oil, season with salt, and pepper. Roast for 20 to 25 minutes until tender.
  5. Combine Ingredients: Toss the cooked rice with the remaining olive oil, apple cider vinegar, garlic, thyme, and sea salt. Add roasted vegetables, Brussels sprouts, cranberries, pecans, and parsley. Toss to combine.
  6. Taste and Garnish: Adjust seasonings. Transfer to a serving dish, garnish with parsley, and drizzle with more olive oil.

Notes

Rinse rice thoroughly to remove excess starch. Use high-quality olive oil for the best flavor.

Nutrition

Find it online: https://us.recipesfood.org/wild-rice-pilaf-recipe-wild-rice/

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