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Wild Rice Pilaf

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Wild Rice Pilaf is a vibrant, hearty side dish made with nutty wild rice, roasted sweet potatoes, shallots, Brussels sprouts, dried cranberries, and pecans. Tossed with garlic, herbs, and olive oil, this colorful pilaf delivers fall flavor in every bite. Perfect for Thanksgiving, holiday spreads, or a cozy plant-based meal prep option.

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

Instructions

  1. Cook the wild rice according to package directions. Fluff and set aside.
  2. Preheat oven to 400°F (200°C). Toss sweet potatoes and shallots with olive oil, salt, and pepper. Roast on a baking sheet for 25–30 minutes, until tender and caramelized.
  3. While vegetables roast, shave Brussels sprouts thinly using a mandoline or sharp knife. Set aside.
  4. In a large bowl, combine the cooked rice, roasted vegetables, shaved Brussels sprouts, garlic, cranberries, pecans, parsley, and thyme.
  5. Drizzle with additional olive oil and season with salt and pepper. Gently toss until everything is well combined.
  6. Serve warm or at room temperature.

Notes

  • Add cooked chickpeas or lentils for a protein-packed vegetarian main.
  • Use butternut squash instead of sweet potato, or pumpkin seeds instead of pecans.
  • Crumble goat cheese or feta on top for a festive twist.
  • Prep rice and roasted veggies the day before; toss before serving.
  • Dish is just as good served chilled or at room temp—great for potlucks!

Nutrition

Find it online: https://cookedbymaya.com/wild-rice-pilaf/