Description
This Wild Rice Pilaf is a flavorful, nutrient-packed side dish featuring a blend of brown and wild rice, roasted sweet potatoes, shallots, fresh herbs, and a tangy touch of apple cider vinegar. Enhanced with Brussels sprouts, dried cranberries, and pecans, it delivers a delightful medley of textures and a perfect balance of sweet and savory. Ideal for holiday meals or cozy fall and winter dining, this dish is both hearty and vibrant.
Ingredients
Scale
Rice and Liquids
- 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)
Vegetables and Aromatics
- 1 sweet potato (peeled and cut into small cubes)
- 2 shallots (cut into 1-inch chunks)
- 1 garlic clove, grated
- 1 cup shaved Brussels sprouts
Flavorings and Herbs
- 1 tablespoon apple cider vinegar
- 1 tablespoon fresh thyme leaves
- ½ teaspoon sea salt (plus more for sprinkling)
- Freshly ground black pepper
- ⅓ cup chopped fresh parsley (plus more leaves for garnish)
Add-ins
- Heaping ½ cup dried cranberries
- ½ cup chopped pecans
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and ease clean-up.
- Cook the Rice: In a medium saucepan, combine the rinsed rice blend, water, and 1 teaspoon of olive oil. Bring to a boil over medium-high heat, then cover and reduce the heat to low. Let it simmer gently 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 the grains.
- Roast Vegetables: While the rice cooks, spread the cubed sweet potatoes and shallot chunks evenly on the prepared baking sheet. Drizzle them generously with olive oil and sprinkle with salt and freshly ground black pepper. Toss to coat thoroughly. Roast in the preheated oven for 20 to 25 minutes, stirring halfway through, until they are tender and have golden, slightly caramelized edges.
- Toss and Combine Ingredients: When the rice is still warm, transfer it to a large bowl and add the remaining 2 tablespoons of olive oil, apple cider vinegar, grated garlic, fresh thyme leaves, ½ teaspoon sea salt, and several grinds of black pepper. Mix well to infuse the flavors throughout the rice. Next, add the shaved Brussels sprouts, roasted sweet potatoes and shallots, dried cranberries, chopped pecans, and chopped parsley. Toss everything gently but thoroughly to combine all the elements evenly.
- Season and Serve: Taste the pilaf and adjust seasoning with extra salt or pepper if desired. Garnish with additional fresh parsley leaves before serving. This pilaf makes a vibrant, wholesome side dish perfect for fall or winter meals.
Notes
- This pilaf is a colorful, nutrient-dense side that complements holiday meals or any seasonal winter dining.
- Leftovers keep well and can be enjoyed cold or reheated for lunch the next day.
- For extra texture, toasted pecans can be used, and dried cranberries can be substituted with dried cherries or raisins.
- If preferred, substitute apple cider vinegar with lemon juice for a slightly different bright acidity.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 9 g
- Sodium: 220 mg
- Fat: 12 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 9.5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 5 g
- Cholesterol: 0 mg
