Name: Wild Rice Pilaf
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 1 cup wild rice or wild rice blend (e.g., Lundberg’s Wild Blend); 1 large sweet potato, peeled and cubed; 2–3 shallots, peeled and halved; 1 cup Brussels sprouts, thinly shaved; 2 cloves garlic, minced; ½ cup dried cranberries; ½ cup toasted pecans, roughly chopped; ¼ cup fresh parsley, chopped; 1 tablespoon fresh thyme leaves; 2–3 tablespoons extra-virgin olive oil; Salt and freshly ground black pepper, to taste

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Wild Rice Pilaf is a vibrant, wholesome side dish that celebrates the flavors of fall in every bite. With nutty wild rice, caramelized sweet potatoes, roasted shallots, and shaved Brussels sprouts, it’s packed with texture and savory-sweet depth. Tossed with dried cranberries, crunchy pecans, and a generous handful of fresh herbs, this dish is hearty enough to serve on its own or alongside your holiday favorites.

Why I Love This Recipe

I love how this recipe brings together seasonal ingredients in such a balanced and satisfying way. The wild rice provides that chewy, earthy base, while the roasted vegetables add warmth and sweetness. The cranberries and pecans give it that signature holiday twist—sweet, tart, and crunchy—and the herbs lift everything with fresh, fragrant notes. It’s beautiful to look at, easy to prep ahead, and just as good warm as it is at room temperature. I often enjoy leftovers for lunch the next day, and it only gets better as the flavors mingle.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Wild rice or a wild rice blend (such as Lundberg’s Wild Blend)
Sweet potatoes, peeled and cubed
Shallots, peeled and halved
Brussels sprouts, thinly shaved
Garlic, minced
Dried cranberries
Toasted pecans, roughly chopped
Fresh parsley, chopped
Fresh thyme leaves
Extra-virgin olive oil
Salt and freshly ground black pepper

Directions

I start by cooking the wild rice or wild rice blend according to the package directions. I fluff it with a fork and set it aside to stay warm.
While the rice cooks, I preheat the oven to 400°F (200°C). I toss the cubed sweet potatoes and halved shallots with olive oil, salt, and pepper on a baking sheet and roast them for about 25–30 minutes until tender and caramelized.
I shave the Brussels sprouts thinly using a mandoline or a sharp knife and set them aside raw.
Once the rice and vegetables are ready, I toss them together in a large bowl with the shaved Brussels sprouts, garlic, cranberries, pecans, parsley, and thyme.
I drizzle in a little more olive oil, season with additional salt and pepper to taste, and mix everything gently until well combined.
I serve it warm, or let it come to room temperature—it’s delicious either way.

Servings and timing

This recipe serves about 6 as a side dish, or 3–4 as a light lunch.
Prep time: 15 minutes
Cook time: 30–40 minutes
Total time: About 45–55 minutes

Variations

I sometimes swap sweet potatoes for butternut squash or delicata squash, depending on what I have on hand.
If I want more protein, I mix in cooked lentils or chickpeas for a hearty vegetarian main.
Toasted walnuts or pumpkin seeds are great alternatives to pecans.
For an extra festive touch, I crumble a bit of goat cheese or feta over the top before serving.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I warm it gently in a skillet over medium-low heat with a splash of water or broth to keep it from drying out. It’s also great served cold or at room temperature, which makes it a perfect make-ahead dish for holiday meals.

FAQs

Can I make this ahead of time?

Yes, I often make the rice and roast the vegetables a day in advance. I store everything separately and toss it all together before serving.

Do I have to use wild rice?

Not necessarily. I’ve made this with brown rice and even farro in a pinch. Just be sure to adjust cooking times and use hearty grains that won’t get mushy.

Can I use frozen Brussels sprouts?

I prefer fresh for this recipe since they’re served raw. Frozen sprouts don’t shave well and tend to be too soft once thawed.

Is this dish vegan?

Yes, it is naturally vegan as long as I use plant-based ingredients. Just double-check dried cranberries for added sweeteners or non-vegan coatings.

Can I serve this as a main dish?

Absolutely. I often enjoy it as a light lunch or dinner, especially with some chickpeas or grilled tofu on the side.

Conclusion

Wild Rice Pilaf is one of those side dishes that brings warmth, color, and flavor to any table. I love making it during the fall and holiday seasons because it’s festive without being fussy. With wholesome ingredients, bold textures, and a perfect blend of savory and sweet, it’s a dish that feels both comforting and refreshing. Whether I’m serving it at a big celebration or enjoying a quiet lunch, it always hits the spot.