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Wild Rice Pilaf Recipe

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A vibrant and hearty wild rice pilaf combining nutty wild rice, roasted sweet potatoes, caramelized shallots, shaved Brussels sprouts, dried cranberries, toasted pecans, and fresh herbs for a flavorful and comforting side dish.

Ingredients

1 cup dry wild rice or a wild rice blend

2 cups water

2 tablespoons extra-virgin olive oil

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

Fresh parsley, for garnish

Instructions

  1. Cook the Rice: In a medium pot, bring 2 cups of water to a boil. Add the wild rice, reduce the heat to a gentle boil, and cook until tender but still slightly firm, about 35 to 55 minutes. Drain excess water and let steam covered with a towel for 10 minutes.
  2. Roast the Vegetables: Preheat oven to 400°F (200°C). Toss sweet potato cubes and shallot chunks with 1 tablespoon olive oil and a pinch of salt. Spread on a baking sheet and roast for 25–30 minutes until tender and caramelized.
  3. Prepare the Pilaf: In a large bowl, combine cooked rice, roasted sweet potatoes and shallots, shaved Brussels sprouts, dried cranberries, and chopped pecans.
  4. Season: Whisk together grated garlic, fresh thyme, apple cider vinegar, and 1 tablespoon olive oil in a small bowl. Pour dressing over the rice mixture and toss to combine. Season with sea salt to taste.
  5. Serve: Garnish with fresh parsley and serve warm or at room temperature.

Notes

  • Substitute wild rice with farro or wheat berries for different textures.
  • Use roasted butternut squash, delicata squash, carrots, or sautéed mushrooms instead of sweet potatoes.
  • Replace thyme with rosemary or sage for alternate flavors.
  • Try walnuts or almonds instead of pecans; dried apricots or tart cherries instead of cranberries.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat with a splash of water to avoid drying out, or enjoy cold/room temperature.

Nutrition

Find it online: https://recipesbyjanet.com/wild-rice-pilaf-recipe/