Description
This Wild Rice Pilaf is a vibrant and hearty side dish that combines the nutty flavors of a brown rice and wild rice blend with roasted sweet potatoes, shallots, crunchy Brussels sprouts, dried cranberries, and pecans. Tossed with fresh herbs, garlic, and apple cider vinegar, this pilaf offers a perfect balance of savory, sweet, and tangy notes, making it an excellent accompaniment for fall and holiday meals.
Ingredients
Scale
Grains
- 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
- Salt and freshly ground black pepper, to taste
- Olive oil, for drizzling
Dressings and Flavorings
- 2 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
- 1 tablespoon apple cider vinegar
- 1 garlic clove, grated
- 1 tablespoon fresh thyme leaves
- ½ teaspoon sea salt, plus more for sprinkling
Mix-ins
- 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 the oven: Set the oven to 425°F 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, 2 cups of water, and 1 teaspoon of olive oil. Bring it to a boil, then cover, reduce the heat, and simmer for 45 minutes until the water is absorbed. Remove from heat and let it sit covered for 10 minutes before fluffing with a fork.
- Roast the vegetables: Place the cubed sweet potatoes and shallots on the prepared baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat evenly, then spread out on the sheet. Roast in the oven for 20 to 25 minutes until tender and browned around the edges.
- Toss the pilaf: While the rice is still warm, transfer it to a large bowl and toss with the remaining 2 tablespoons olive oil, apple cider vinegar, grated garlic, fresh thyme, ½ teaspoon sea salt, and several grinds of black pepper.
- Combine all ingredients: Add the shaved Brussels sprouts, roasted sweet potatoes and shallots, dried cranberries, chopped pecans, and chopped fresh parsley to the rice mixture. Toss gently to combine all flavors.
- Serve and garnish: Adjust seasoning to taste with additional salt and pepper if needed. Garnish with extra parsley leaves and serve warm as a flavorful side dish.
Notes
- The brown rice/wild rice blend provides a nutty texture and earthy flavor but can be substituted with all brown rice if preferred.
- Rinsing the rice before cooking removes excess starch for fluffier grains.
- Roasting the sweet potatoes and shallots enhances their natural sweetness and adds depth to the dish.
- You can prepare the rice and roasted vegetables ahead of time and toss everything together just before serving.
- This recipe is naturally gluten-free and vegetarian-friendly.
- For added protein, consider topping the pilaf with grilled chicken or tofu.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 10g
- Sodium: 230mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg
