Description
This Wild Rice Pilaf is a hearty and flavorful dish combining a blend of brown and wild rice with roasted sweet potatoes, shallots, fresh Brussels sprouts, dried cranberries, and pecans. Tossed in a tangy vinaigrette of apple cider vinegar, olive oil, garlic, and thyme, it offers a perfect balance of textures and tastes, making it an excellent side dish or a satisfying vegetarian main course.
Ingredients
Scale
Grains
- 1 cup dry brown rice/wild rice blend, rinsed well
- 2 cups water
Vegetables & Herbs
- 1 sweet potato, peeled and cut into small cubes
- 2 shallots, cut into 1-inch chunks
- 1 cup shaved Brussels sprouts
- 1 tablespoon fresh thyme leaves
- ⅓ cup chopped fresh parsley, plus more leaves for garnish
- 1 garlic clove, grated
Other Ingredients
- 2 tablespoons plus 1 teaspoon extra-virgin olive oil, plus more for drizzling
- 1 tablespoon apple cider vinegar
- ½ teaspoon sea salt, plus more for sprinkling
- Heaping ½ cup dried cranberries
- ½ cup chopped pecans
- Freshly ground black pepper
Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C) 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 with 2 cups of water and 1 teaspoon of olive oil. Bring to a boil, then cover, reduce the heat to low, and let it simmer for 45 minutes or until the water is absorbed. Remove from heat and let it sit, covered, for 10 minutes. Fluff the rice gently with a fork.
- Roast the vegetables: On the prepared baking sheet, spread the cubed sweet potatoes and chopped shallots. Drizzle with olive oil, sprinkle with salt and freshly ground black pepper, and toss to coat evenly. Roast in the preheated oven for 20 to 25 minutes, until the vegetables are tender and nicely browned around the edges.
- Prepare the dressing and combine: While the rice is still warm, transfer it to a large mixing bowl. 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. Toss well to coat the rice with the dressing.
- Mix in remaining ingredients: Add the shaved Brussels sprouts, roasted sweet potato and shallots, dried cranberries, chopped pecans, and ⅓ cup chopped parsley to the bowl. Toss gently but thoroughly to combine all the ingredients evenly.
- Adjust seasoning and serve: Taste and adjust seasoning with additional salt and pepper if needed. Garnish with additional parsley leaves before serving. Serve warm or at room temperature as a flavorful side or vegetarian main dish.
Notes
- Rinsing the rice blend thoroughly helps remove excess starch and prevents clumping.
- Roasting the sweet potatoes and shallots brings out their natural sweetness and adds depth to the pilaf.
- The dish can be served warm or at room temperature, making it great for meal prep or entertaining.
- For added protein, consider stirring in cooked chickpeas or grilled chicken.
- To make this dish gluten free, double-check that your rice blend does not have any gluten-containing additives.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 9g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg
