Description

A hearty and flavorful Wild Rice Pilaf featuring a nutritious blend of brown and wild rice, roasted sweet potatoes, shallots, and fresh Brussels sprouts, combined with dried cranberries and toasted pecans for a delightful mix of textures and flavors. This dish is lightly dressed with apple cider vinegar and fresh herbs, making it a perfect side or vegetarian main.

Ingredients

Scale

Rice

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
2 tablespoons extra-virgin olive oil, plus more for drizzling
½ teaspoon sea salt, plus more for sprinkling
Freshly ground black pepper

Seasoning and Garnishes

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 and Prepare: Preheat the oven to 425°F and line a baking sheet with parchment paper to ensure easy clean-up and to prevent sticking while roasting the vegetables.
Cook the Rice: In a medium saucepan, combine the rinsed rice, water, and 1 teaspoon of olive oil. Bring the mixture to a boil, then reduce to a simmer, cover, and cook for 45 minutes or until the water is fully absorbed. Remove from heat and let it sit covered for 10 minutes before fluffing the rice with a fork to separate the grains.
Roast Vegetables: On the prepared baking sheet, place the cubed sweet potatoes and chunked shallots. Drizzle with olive oil, sprinkle with salt and freshly ground black pepper, and toss to evenly coat. Spread them out evenly and roast in the oven for 20 to 25 minutes, or until the vegetables are tender and caramelized around the edges.
Combine Ingredients: While the rice is still warm, transfer it to a large mixing bowl. Toss the rice with the remaining 2 tablespoons of olive oil, apple cider vinegar, grated garlic, fresh thyme leaves, sea salt, and several grinds of black pepper to build flavor.
Add Remaining Components: Fold in the shaved Brussels sprouts, roasted sweet potatoes and shallots, dried cranberries, chopped pecans, and chopped fresh parsley. Toss gently to combine all ingredients thoroughly and distribute flavors evenly.
Season and Garnish: Taste the pilaf and adjust the seasoning with additional salt and pepper if needed. Garnish with extra fresh parsley leaves before serving to add a pop of color and freshness.

Notes

For best texture, rinse the wild rice blend thoroughly before cooking to remove excess starch and any debris.
You can substitute dried cranberries with raisins or dried cherries for a different fruity note.
Toast pecans lightly in a dry skillet before adding to enhance their flavor and crunch.
This pilaf can be served warm or at room temperature, making it an excellent make-ahead dish.
If you prefer a more tangy flavor, add an additional splash of apple cider vinegar just before serving.

Nutrition

Serving Size: 1 cup
Calories: 280
Sugar: 12g
Sodium: 180mg
Fat: 11g
Saturated Fat: 1.5g
Unsaturated Fat: 8.5g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 5g
Protein: 5g
Cholesterol: 0mg