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There’s something about the earthy, nutty flavors of wild rice that makes it feel perfect for cozy fall meals. Whether served as a hearty side dish for roasted meats or paired with vibrant Mexican Street Slaw, wild rice pilaf has a richness that stands out in any spread.

I first started making this dish when acorn squash was in peak season, and the combination was simply irresistible—the sweetness of the squash balancing the deep, almost smoky notes of the wild rice.

This Wild Rice Pilaf is a little different from your average rice dish. It’s packed with dried cranberries and toasted almonds for texture, while fresh herbs like thyme and parsley bring a brightness that keeps the flavors balanced.

Cooking wild rice can sometimes be tricky—it tends to take longer than other grains, but trust me, the wait is worth it. I love the way the rice stays firm and chewy, never soggy, making each bite an experience in itself. Plus, the subtle aroma of garlic and onions cooking down in butter will make your kitchen smell heavenly!

Feel free to try this pilaf alongside acorn squash for a fall-themed meal, or even as a base for grilled chicken or vegetables.

Wild Rice Pilaf

Wild rice pilaf is a fragrant and nutritious dish made with nutty wild rice, sautéed vegetables, and aromatic herbs. This hearty side complements a variety of main courses, offering a delightful blend of textures and flavors perfect for any meal.

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Prep Time 25

Cook Time 45

Total Time 1 10

Course Side Dish

Cuisine American

Servings 6 people

Calories 225 kcal

Equipment

Fork
Medium saucepan
Parchment paper
Baking sheet

Ingredients

Freshly ground black pepper
1 sweet potato, peeled and cut into small cubes
1 garlic clove, grated
1 tbsp fresh thyme leaves
1 cup shaved Brussels sprouts
1 tbsp apple cider vinegar
1 cup dry brown rice
2 tbsp plus 1 teaspoon extra-virgin olive oil, plus more for drizzling
2 shallots, cut into 1-inch chunks
2 cups water
½ tsp sea salt, plus more for sprinkling
½ cup chopped pecans
⅓ cup chopped fresh parsley, plus more leaves for garnish

Instructions

Preheat your oven to 425°F and prepare a baking sheet by lining it with parchment paper.
In a medium saucepan, mix the rice, water, and 1 teaspoon of olive oil.
Bring the mixture to a boil, then cover, reduce the heat, and simmer for 45 minutes, or until the water has been absorbed.
Once done, remove from heat and let it sit, covered, for 10 minutes.
Fluff the rice with a fork afterward.
On the prepared baking sheet, arrange the sweet potatoes and shallots.
Drizzle them with olive oil and sprinkle with salt and pepper.
Toss to ensure they are well coated and spread them out evenly.
Roast in the oven for 20 to 25 minutes until they are tender and lightly browned.
While the rice is still warm, mix it with the remaining 2 tablespoons of olive oil, apple cider vinegar, grated garlic, thyme, salt, and a few grinds of black pepper.
Add the roasted sweet potatoes, shallots, Brussels sprouts, cranberries, pecans, and parsley, tossing everything together until well combined.
Adjust seasoning as needed, garnish with additional parsley, and serve.