Wild Rice Pilaf Recipe
Earthy, nutty wild rice pilaf is a wholesome and flavorful side dish packed with texture and depth. Infused with aromatics and a touch of olive oil, this dish pairs beautifully with roasted vegetables, grilled proteins, or hearty stews. Its simple preparation makes it a go-to for any meal.
Equipment
- Medium saucepan with lid
- Baking sheet
- Parchment paper
- Measuring cups and spoons
- Fork
- Stove
Ingredients
- 1 sweet potato, peeled and cut into small cubes
- 1 cup dry brown rice/wild rice blend rinsed well
- 2 shallots, cut into 1-inch chunks
- 2 tbsp plus 1 teaspoon extra-virgin olive oil plus more for drizzling
- 2 cups water
- ½ tsp sea salt, plus more for sprinkling
- 1 garlic clove, grated
- 1 apple cider vinegar
- 1 cup shaved Brussels sprouts
- 1 tbsp fresh thyme leaves
- ⅓ cup chopped fresh parsley, plus more leaves for garnish
- Heaping ½ cup dried cranberries
- Freshly ground black pepper
- ½ cup chopped pecans
Instructions
- Preheat the oven to 425°F and prepare a baking sheet with parchment paper.
- While the rice is still warm, mix in 2 tablespoons of olive oil, apple cider vinegar, minced garlic, thyme, salt, and freshly ground black pepper, ensuring the flavors meld together.
- Add the shredded Brussels sprouts, roasted sweet potatoes, shallots, dried cranberries, toasted pecans, and chopped parsley to the seasoned rice.
- Once done, remove it from the heat and allow it to sit, still covered, for another 10 minutes.
- After resting, use a fork to fluff the rice, separating the grains and enhancing its texture before serving.
- Adjust seasoning if needed.
- Then serve warm or at room temperature.
Notes
- Rinsing wild rice before cooking helps remove excess starch and prevents it from becoming gummy.
- Adding a bay leaf or a splash of broth instead of water infuses the rice with extra flavor.
- If the rice is still firm after cooking, add a few tablespoons of water and let it steam for a few more minutes.