Wild Rice Pilaf (Print Version)

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

# 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:

01 - Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
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.
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.
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.
05 - Fold in shaved Brussels sprouts, roasted sweet potato, roasted shallot, dried cranberries, chopped pecans, and chopped parsley. Toss until well combined.
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:

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

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