Description
This Wild Rice Pilaf is a hearty and flavorful dish combining a blend of brown and wild rice with sweet roasted sweet potatoes, tender Brussels sprouts, crunchy pecans, and tart dried cranberries. Enhanced with fresh thyme, garlic, and a bright apple cider vinegar dressing, it’s a satisfying and nutritious side or main dish that brings vibrant textures and seasonal flavors together effortlessly.
Ingredients
Scale
Rice and Cooking Liquids
- 1 cup dry brown rice/wild rice blend, rinsed well
- 2 cups water
- 1 teaspoon extra-virgin olive oil
Roasted Vegetables
- 1 sweet potato, peeled and cut into small cubes
- 2 shallots, cut into 1-inch chunks
- 1 tablespoon extra-virgin olive oil (plus more for drizzling)
- Sea salt, for seasoning
- Freshly ground black pepper, for seasoning
Seasoning and Mix-ins
- 1 tablespoon apple cider vinegar
- 1 garlic clove, grated
- 1 tablespoon fresh thyme leaves
- ½ teaspoon sea salt
- 1 cup shaved Brussels sprouts
- Heaping ½ cup dried cranberries
- ½ cup chopped pecans
- ⅓ cup chopped fresh parsley, plus more for garnish
Instructions
- Preheat and Prepare: Preheat your oven to 425°F and line a baking sheet with parchment paper to ensure easy clean-up and prevent sticking.
- Cook the Rice: In a medium saucepan, combine the rinsed rice, water, and 1 teaspoon olive oil. Bring it to a boil, then cover and reduce the heat to a simmer. Cook for about 45 minutes or until the water is fully absorbed. Remove from heat and let it sit covered for 10 minutes to steam. Fluff the rice with a fork to separate grains.
- Roast Vegetables: Spread the cubed sweet potatoes and shallots on the prepared baking sheet. Drizzle them with olive oil and season with salt and pepper. Toss well to coat evenly. Roast in the preheated oven for 20 to 25 minutes until tender and slightly browned on the edges.
- Mix Flavors: 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. Stir to combine thoroughly.
- Combine Ingredients: To the rice mixture, add the shaved Brussels sprouts, roasted sweet potatoes, roasted shallots, dried cranberries, chopped pecans, and chopped parsley. Toss gently but thoroughly to distribute all the ingredients evenly and incorporate the flavors.
- Season and Serve: Taste the pilaf and adjust salt and pepper as needed. Garnish with additional parsley leaves. Serve warm as a fulfilling side dish or a light main course.
Notes
- Rinsing the rice mixture well before cooking helps remove excess starch and improves texture.
- Roasting the sweet potatoes and shallots brings out their natural sweetness and adds depth to the pilaf.
- You can substitute pecans with walnuts or almonds depending on your preference.
- For added protein, consider stirring in some cooked chickpeas or grilled chicken.
- This dish can be served warm or at room temperature, making it great for meal prep or potlucks.
- If fresh thyme is unavailable, dried thyme can be used, but reduce the amount to 1 teaspoon.
Nutrition
- Serving Size: 1 cup
- Calories: 310 kcal
- Sugar: 8 g
- Sodium: 210 mg
- Fat: 12 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 5 g
- Protein: 5 g
- Cholesterol: 0 mg
