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.
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.
Notes
- Using a brown rice and wild rice blend adds unique flavor and texture; adjust cooking time according to the specific type of rice.