Today in this recipe, I’ll show you how to prepare wild rice pilaf or you can say that you will know the great recipe to make wild rice pilaf, today.
This wild rice pilaf is a straightforward blend of some of my favorite autumn ingredients. It all begins with chewy, nutty wild rice. Then I top it with caramelized roasted sweet potatoes and umami shallots. I add shaved Brussels sprouts, which wilt against the heat of the newly cooked rice and roasted vegetables, and end with dried cranberries, toasted walnuts, and plenty of thyme and parsley.
In the autumn, I enjoy eating this wild rice pilaf for lunch since the wild rice and roasted sweet potatoes make it filling enough to be a meal on its own. But this wild rice pilaf also makes an excellent festive side dish. It’s easy to prepare (just 10 ingredients!) and may be made ahead of time. If you can fit one more recipe on your Christmas table this year, I hope you’ll give it a try.
To make the wild rice pilaf, the ingredients which are required in this wild rice pilaf recipe are the following which are shown below:
- 1 cup rinsed dry brown rice/wild rice mix
- 2 c. water
- 2 tbsp + 1 tsp extra-virgin olive oil, plus more for drizzling
- 1 peeled and sliced sweet potato into little pieces
- 2 shallots, peeled and sliced into 1-inch slices
- 2 grated garlic cloves
- 1 tablespoon thyme leaves, fresh
- ½ teaspoon sea salt, plus more for sprinkling
- 1 cup Brussels sprouts, shaved
- Heaping ½ cup cranberries, dried
- ½ cup pecans, chopped
- ⅓ cup fresh parsley, plus extra leaves for garnish
- black pepper, freshly ground
To make the wild rice pilaf, these are some very important instructions that you have to follow while making it. So by following these ones you will be able to make the wild rice pilaf and the instructions are the following which are shown below:
- Preheat the oven to 425 degrees Fahrenheit and prepare a baking sheet with parchment paper.
- Combine the rice, water, and 1 teaspoon olive oil in a medium pot. Bring to a boil, then cover and simmer for 45 minutes, or until the water has been absorbed. Remove from the heat and let aside for 10 minutes, covered. Using a fork, fluff the rice.
- Drizzle the sweet potatoes and shallots with olive oil and season with salt and pepper on the prepared baking sheet. Toss to coat and evenly distribute on the baking sheet. Cook for 20 to 25 minutes, or until the vegetables are soft and browned around the edges.
- Toss the rice with the remaining 2 tablespoons olive oil, garlic, thyme, salt, and pepper while it is still heated. Toss in the Brussels sprouts, roasted sweet potato, shallot, cranberries, pecans, and parsley.
- Season with salt and pepper to taste, then top with additional parsley and serve.
Suggestions for Serving Wild Rice Pilaf
You may serve this wild rice pilaf right now or cook it ahead of time. It stays nicely in the refrigerator for up to 3 days and is great warm or at room temperature.
It’s delicious on its own for lunch, but it also makes a lovely Christmas side dish. It’s perfectly at home with classics like these:
- Instant Pot Green Bean Casserole Potatoes Mashed
- Cranberry Sauce with Mushroom Gravy
- Dinner Rolls with the Best Stuffing
Conclusion (Wild Rice Pilaf Recipe)
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