This wild rice pilaf is flecked with shaved Brussels sprouts, herbs, and roasted greens. It is a contemporary, festive facet dish for the vacations or any meal.
This wild rice pilaf is an easy mixture of a few of my favourite fall components. It begins with chewy, nutty wild rice. Then, I add caramelized roasted candy potatoes and umami shallots. I toss in some shaved Brussels sprouts, which wilt towards the warmth of freshly cooked rice and roasted veggies, and I end it with dried cranberries, toasted pecans, and many thyme and parsley.
I really like consuming this wild rice pilaf for lunch within the fall, the wild rice and roasted candy potatoes making it hearty sufficient to be a satisfying meal by itself. However this wild rice pilaf is the proper vacation facet dish too. It’s easy to make (we’re speaking 10 components!), and you may make it forward. In case you can squeeze another recipe onto your vacation desk this yr, I hope you’ll strive it.
Wild Rice Pilaf Recipe Components
Right here’s what you’ll have to make this wild rice pilaf recipe:
- Wild rice, after all! In case you like, you may make this dish with 100% wild rice, utilizing the cooking directions in this wild rice recipe. It additionally works effectively with an extended grain brown rice and wild rice mix, similar to Lundberg’s Wild Mix Rice. Discover cooking directions within the recipe beneath.
- Candy potatoes – You’ll roast them till they’re caramelized and tender.
- Shallots – You’ll roast them too! As they prepare dinner, they tackle a scrumptious silky texture and candy, umami taste.
- Brussels sprouts – Left uncooked, they provide a contemporary distinction to the roasted greens.
- Garlic – For sharp, savory depth of taste.
- Dried cranberries – Their sweet-tart taste brightens this wild rice pilaf.
- Pecans – For crunch.
- Contemporary parsley and thyme – They make the pilaf aromatic and fragrant.
- Further-virgin olive oil – It marries the flavors of the pilaf collectively and provides essential richness.
- And salt and pepper – To make all of the flavors pop!
Discover the entire recipe with measurements beneath.
To make the pilaf, toss the freshly cooked rice with the thyme, garlic, a pair tablespoons of olive oil, and salt and pepper. Stir within the roasted candy potatoes and shallots, Brussels sprouts, cranberries, pecans, and parsley. Season to style, and revel in!
Wild Rice Pilaf Recipe Variations
I really like this recipe as written, nevertheless it’s tremendous versatile, so don’t hesitate to alter it up! Swap in your favourite grains or fall veggies, or use the components you might have available. Listed below are a number of concepts to get you began:
Let me know what variations you strive!
Wild Rice Pilaf Serving Strategies
Serve this wild rice pilaf simply after you toss it collectively, or make it a number of days forward. It retains effectively for as much as 3 days within the fridge, and it’s scrumptious heat or at room temperature.
I usually take pleasure in it by itself for lunch, nevertheless it’s additionally a stunning vacation facet dish. It matches proper in with classics like these:
In case you’re in search of extra vacation facet dish recipes, take a look at this publish for 50 of our favorites!
Extra Favourite Fall Aspect Dishes
In case you love this wild rice pilaf, strive certainly one of these fall facet dishes subsequent:
Wild Rice Pilaf
Serves 4 to six
Flecked with colourful greens, dried cranberries, and herbs, this wild rice pilaf is a scrumptious facet dish for the vacations or any fall or winter meal. Leftovers pack up effectively for lunch the following day!
- 1 cup dry brown rice/wild rice mix*, rinsed effectively
- 2 cups water
- 2 tablespoons plus 1 teaspoon extra-virgin olive oil, plus extra for drizzling
- 1 candy potato, peeled and lower into small cubes
- 2 shallots, lower into 1-inch chunks
- 2 garlic cloves, grated
- 1 tablespoon contemporary thyme leaves
- ½ teaspoon sea salt, plus extra for sprinkling
- 1 cup shaved Brussels sprouts
- Heaping ½ cup dried cranberries
- ½ cup chopped pecans
- â…“ cup chopped contemporary parsley, plus extra leaves for garnish
- Freshly floor black pepper
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Preheat the oven to 425°F and line a baking sheet with parchment paper.
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In a medium saucepan, mix the rice, water, and 1 teaspoon of the olive oil. Deliver to a boil, cowl, scale back the warmth, and simmer for 45 minutes, or till the water is absorbed. Take away from the warmth and let sit, coated, for 10 minutes. Fluff with a fork.
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Place the candy potatoes and shallots on the ready baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Toss to coat and unfold evenly on the baking sheet. Roast for 20 to 25 minutes, or till tender and browned across the edges.
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Whereas the rice remains to be heat, toss it with the remaining 2 tablespoons olive oil, the garlic, thyme, salt, and several other grinds of pepper. Add the Brussels sprouts, roasted candy potato, shallot, cranberries, pecans, and parsley and toss once more to mix.
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Season to style, garnish with extra parsley, and serve.
