This wild rice pilaf is loaded with shaved Brussels sprouts, herbs, and roasted vegetables. This is a fresh, festive side dish for the holidays or any meal.
This wild rice pilaf is a simple combination of some of my favorite fall ingredients. It starts with chewy, nutty wild rice. Then, I added caramelized roasted sweet potatoes and umami shallots. I toss in some shaved Brussels sprouts, wilting against the heat of freshly cooked rice and roasted vegetables, and finish it off with dried cranberries, toasted pecans, and lots of thyme and parsley.
I love eating this wild rice pilaf for a fall lunch, the wild rice and roasted sweet potato making it hearty enough to be a satisfying meal on its own. But this wild rice pilaf is the perfect holiday side dish. It’s simple to make (we’re talking 10 ingredients!), and you can do it earlier. If you can squeeze one more recipe onto your holiday table this year, I hope you give it a try. Wild Rice Pilaf Recipe Ingredients
Here’s what you’ll need to make this wild rice pilaf recipe:
- wild rice, of course! If you want, you can cook this dish 100% wild riceusing the cooking instructions on this wild rice recipe. It also works well with a long grain brown rice and wild rice blend, such as Lundberg’s Wild Blend Rice. Find cooking instructions in the recipe below.
- sweet potato – You will they are grilled until they are caramelized and soft.
- Shallots – Grill them too! As they cook, they acquire a delicious silky texture and sweet, umami flavor.
- Brussels sprouts – Left raw, they offer a fresh contrast to grilled vegetables.
- Garlic – For sharp, savory depth of flavor.
- Dried cranberries – Their sweet flavor makes this wild pilaf stand out.
- Pecans – For crunch.
- Fresh parsley and thyme – They make the pilaf fragrant and fragrant.
- Extra-virgin olive oil – It brings the flavors of the pilaf together and adds the much needed richness.
- And salt and pepper – To make all the flavors pop!
Find the complete recipe with measurements below.
To make the pilaf, toss freshly cooked rice with thyme, garlic, two tablespoons of olive oil, and salt and pepper. Stir in roasted sweet potatoes and shallots, Brussels sprouts, cranberries, pecans, and parsley. Season to taste, and enjoy!
Wild Rice Pilaf Recipe Variations
I love this recipe as written, but it’s super flexible, so feel free to change it up! Swap out your favorite grains or fall greens, or use ingredients you already have. Here are some ideas to get you started:
Let me know what variations you try!
Wild Rice Pilaf Serving Suggestions
Serve this wild rice pilaf right after you mix it, or make it a few days ahead. It keeps well for up to 3 days in the refrigerator, and is delicious warm or at room temperature.
I often enjoy it alone for lunch, but it’s also a gorgeous holiday side dish. It goes well with classics like these:
If you’re looking for more holiday side dish recipes, take a look this post for 50 of our favorites!
More Favorite Fall Side Dishes
If you love this wild rice pilaf, try one of these fall side dishes next:
Wild Rice Pilaf
Serving 4 until 6
Packed with colorful vegetables, dried cranberries, and herbs, this wild rice pilaf is a delicious side dish for the holidays or any fall or winter meal. Leftovers pack nicely for lunch the next day!
- 1 cup dry brown rice/wild rice blend*, rinse well
- 2 cups water
- 2 spoon plus 1 teaspoon extra-virgin olive oil, extra for misting
- 1 sweet potato, peeled and cut into small cubes
- 2 onions, cut into 1 inch chunks
- 2 garlic cloves, grated
- 1 spoon fresh thyme leaves
- ½ teaspoon sea salt, extra for sprinkling
- 1 cup shaved Brussels sprouts
- Gather ½ cup dried cranberries
- ½ cup chopped pecans
- ⅓ cup chopped fresh parsley, add more leaves for decoration
- Freshly ground black pepper
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- In a medium saucepan, combine rice, water, and 1 teaspoon olive oil. Bring to a boil, cover, reduce heat, and simmer for 45 minutes, or until water is absorbed. Remove from heat and let sit, covered, for 10 minutes. Fluff with a fork.
- Place the sweet potatoes and shallots on the prepared baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Toss to coat and spread evenly on baking sheet. Roast for 20 to 25 minutes, or until tender and brown around the edges.
- While the rice is still hot, toss it with the remaining 2 tablespoons of olive oil, garlic, thyme, salt, and a few grinds of pepper. Add the Brussels sprouts, roasted sweet potatoes, shallots, cranberries, pecans, and parsley and toss again to combine.
- Season to taste, garnish with more parsley, and serve.