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Wild Rice Pilaf

Featured in: Perfect Complements for Every Meal

This wild rice pilaf combines a nutty brown and wild rice blend with roasted sweet potatoes, shallots, and fresh Brussels sprouts for a medley of textures and autumnal flavors. Tossed with apple cider vinegar, fragrant thyme, and crunchy pecans, it gets a burst of color and sweetness from dried cranberries. Warm, satisfying, and loaded with wholesome vegetables and herbs, this dish is perfect for a festive gathering or cozy meal. Garnish with fresh parsley and a drizzle of olive oil to brighten each serving.

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A woman is sitting at a table with a plate of food in front of her. The plate contains a dessert with berries on top.
Updated on Fri, 31 Oct 2025 15:43:10 GMT
A bowl of rice, vegetables, and meat, including carrots and broccoli, is served in a dish called Wild Rice Pilaf. Pin it
A bowl of rice, vegetables, and meat, including carrots and broccoli, is served in a dish called Wild Rice Pilaf. | recipebyme.com

This wild rice pilaf explodes with fresh flavors and makes the perfect side or a colorful vegetarian main. The combination of nutty rice and roasted vegetables is always a hit at my fall gatherings and dinner tables.

The first time I shared this at a holiday potluck it disappeared before I even made it to the buffet line I love how leftovers taste even better the next day.

Ingredients

  • Brown and wild rice blend: Brings a nutty chewy texture and nutritional punch Use a blend with a good mix of whole wild rice and brown rice for best flavor
  • Water: Allows the rice to cook gently and soak up all the seasonings Use filtered water if your tap water is hard or chlorinated
  • Extra virgin olive oil: Adds richness and helps roast the veggies Look for a fresh fruity oil in a dark bottle
  • Sweet potato: Gives natural sweetness and creamy texture Choose firm bright orange potatoes for the best flavor
  • Shallots: Offer gentle sweetness and mellow alliums Try to find plump shallots with unwrinkled skins
  • Apple cider vinegar: Brightens all the flavors and brings gentle tang Choose raw unfiltered vinegar for more depth
  • Garlic: Adds punch and warmth Always use fresh cloves for the strongest flavor
  • Fresh thyme leaves: Bring a woodsy herbal note Strip the tiny leaves from woody stems before adding
  • Sea salt: Draws out flavors and seasons every layer Use flaky or fine sea salt based on your preference
  • Shaved Brussels sprouts: Add a crisp touch and beautiful green color Buy fresh sprouts and shave with a knife or mandoline
  • Dried cranberries: Supply bursts of tartness and sweetness Always choose plump and unsweetened if you can find them
  • Chopped pecans: Offer a buttery crunch Toast lightly for extra aroma if you have time
  • Fresh parsley: Brings brightness and color Flat leaf Italian parsley has the best soft flavor
  • Freshly ground black pepper: Wakes up every flavor Grind just before serving for peak aroma

Instructions

Prepare the Rice:
Combine the rinsed brown and wild rice blend with water and a teaspoon of olive oil in a medium saucepan Bring it to a boil then cover and simmer gently for about 45 minutes The rice should absorb all the water for a fluffy texture Remove the pot from heat and let it sit covered for another 10 minutes before fluffing with a fork
Roast the Vegetables:
Arrange sweet potato cubes and chunks of shallot on a parchment lined baking sheet Drizzle with olive oil and sprinkle with sea salt and black pepper Toss until everything is evenly coated then spread out so they roast rather than steam Roast in a 425 degree oven for 20 to 25 minutes until edges are browned and vegetables are soft and caramelized
Season the Rice:
While the rice is still warm drizzle on the remaining olive oil and the apple cider vinegar Grate in the garlic and strip in the thyme leaves Add the sea salt and several grinds of black pepper Toss to coat the warm grains so every kernel absorbs savory and tangy notes
Bring It All Together:
Add the shaved Brussels sprouts roasted sweet potato roasted shallots dried cranberries chopped pecans and chopped parsley to the seasoned rice Gently toss until everything is mixed and colorful Taste and adjust for seasoning if needed
Serve and Finish:
Transfer the pilaf to a large serving bowl Garnish with more fresh parsley and a finishing drizzle of olive oil if you like Serve warm at the table and watch as everyone swoops in for seconds
A bowl of rice and vegetables, including carrots and broccoli, sits on a table next to a wine glass.
A bowl of rice and vegetables, including carrots and broccoli, sits on a table next to a wine glass. | recipebyme.com

One of my favorite parts of this dish is the roasted shallots Their sweetness balances the tart cranberries and earthy thyme perfectly Once my cousin announced he only wanted Thanksgiving if this pilaf was on the table

Storage Tips

Store leftovers in an airtight container in the fridge for up to four days This pilaf can even be served cold for packed lunches or picnics If you want to reheat add a splash of water and warm gently on the stove

Ingredient Substitutions

Swap out pecans for toasted pumpkin seeds or sunflower seeds for a nut free option No dried cranberries Try chopped dried apricot or cherries Wild rice blends can be replaced with brown rice or even quinoa in a pinch

Serving Suggestions

Pile as a colorful side alongside roast chicken turkey or salmon For a main dish serve on a big platter with a dollop of Greek yogurt or vegan yogurt and an extra sprinkle of parsley I sometimes toss in feta or goat cheese crumbles for a creamy finish

Cultural and Seasonal Notes

Wild rice is a staple in Native American cuisine and has deep autumnal roots in North America When Brussels sprouts are not in season try using baby spinach or finely chopped kale instead A sprinkle of pomegranate seeds in the fall adds a festive touch

Success Stories

This pilaf became a surprise hit at my office Friendsgiving Someone insisted on the recipe and I have since shared it at countless birthday and holiday potlucks Even picky kids gobble up the sweet potatoes and cranberries

Freezer Meal Conversion

To freeze cool the pilaf completely then transfer to freezer safe zip bags or containers Defrost in the refrigerator overnight then reheat in a skillet with a splash of water or broth The texture holds up beautifully even weeks after freezing

Seasonal Adaptations

Roasted butternut squash works well as a sweet potato substitute Try roasted red onions or leeks in place of shallots Add fresh pomegranate seeds and orange zest during winter holidays

A bowl of rice with vegetables and nuts, including carrots and broccoli, is served on a table.
A bowl of rice with vegetables and nuts, including carrots and broccoli, is served on a table. | recipebyme.com

This pilaf is sure to become a new favorite at your table Try it warm fresh or as leftovers‚ both ways taste delicious and satisfying.

Recipe FAQs

→ How do I keep the wild rice blend fluffy and not sticky?

Simmer the rice with a proper water ratio, let it rest covered after cooking, and fluff gently with a fork before serving.

→ Can I prepare components ahead of time?

Yes, roast the vegetables and cook the rice in advance. Combine everything and toss with dressing just before serving.

→ Is it possible to substitute other vegetables?

Absolutely. Try roasted carrots, parsnips, or mushrooms in place of sweet potato or Brussels sprouts for variation.

→ What gives this dish extra flavor depth?

Apple cider vinegar, fresh thyme, and the combination of olive oil with toasted pecans add brightness and richness.

→ How can I make this dish a main course?

Add chickpeas or diced tofu for protein, or pair with a leafy green salad for a more substantial meal.

Wild Rice Pilaf

Wild rice blend with sweet potato, Brussels sprouts, pecans, and cranberries—full of texture and savory depth.

Prep Time
20 min
Cook Time
55 min
Total Time
75 min
By: Sana

Category: Side Dishes

Skill Level: Medium

Cuisine: American

Yield: 6 Servings (Serves 6 as a side dish)

Dietary Categories: Vegan, Vegetarian, Gluten-Free, Dairy-Free

Ingredients

→ Grains

01 1 cup dry brown and wild rice blend, rinsed
02 2 cups water

→ Oils & Vinegars

03 2 tablespoons plus 1 teaspoon extra-virgin olive oil, plus more for drizzling
04 1 tablespoon apple cider vinegar

→ Vegetables & Aromatics

05 1 medium sweet potato, peeled and cut into small cubes
06 2 shallots, cut into 1-inch chunks
07 1 garlic clove, finely grated
08 1 tablespoon fresh thyme leaves
09 1 cup shaved Brussels sprouts

→ Fruits & Nuts

10 Heaping 1/2 cup dried cranberries
11 1/2 cup chopped pecans

→ Herbs & Seasonings

12 1/3 cup chopped fresh parsley, plus additional for garnish
13 1/2 teaspoon sea salt, plus more as needed
14 Freshly ground black pepper

Steps

Step 01

Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.

Step 02

In a medium saucepan, combine the rice blend, water, and 1 teaspoon olive oil. Bring to a boil, cover, reduce heat to low, and simmer for 45 minutes, or until water is absorbed. Remove from heat, keep covered, and let steam for 10 minutes. Fluff with a fork.

Step 03

Spread sweet potato cubes and shallots onto the prepared baking sheet. Drizzle with olive oil and season with salt and black pepper. Toss to coat and arrange in an even layer. Roast for 20 to 25 minutes, until vegetables are tender and caramelized at the edges.

Step 04

While rice is warm, in a large bowl, toss it with the remaining 2 tablespoons olive oil, apple cider vinegar, grated garlic, thyme leaves, 1/2 teaspoon salt, and several grinds of black pepper.

Step 05

Fold in shaved Brussels sprouts, roasted sweet potato, roasted shallot, dried cranberries, chopped pecans, and chopped parsley. Toss until well combined.

Step 06

Adjust seasoning with additional salt and pepper as needed. Garnish with extra parsley and drizzle with a touch of olive oil before serving.

Notes

  1. For crispier Brussels sprouts, briefly sauté before adding to the warm rice.
  2. Allow rice to cool slightly before tossing to preserve a fluffy texture.

Required Equipment

  • Medium saucepan with lid
  • Large baking sheet
  • Parchment paper
  • Mixing bowls
  • Chef's knife

Allergen Information

Check each ingredient for potential allergens and consult a healthcare professional if needed.
  • Contains tree nuts (pecans).

Nutritional Info (per serving)

This data is provided as a guide and doesn't replace medical advice.
  • Calories: 285
  • Fats: 12 g
  • Carbohydrates: 44 g
  • Proteins: 5 g