Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Wild Rice Pilaf with Cranberries, Pecans, and Roasted Vegetables Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 67 reviews

  • Author: Sky
  • Total Time: 1 hour 10 minutes
  • Yield: 4 to 6 servings
  • Diet: Vegetarian

Description

This Wild Rice Pilaf is a vibrant and hearty side dish perfect for fall and winter meals. Featuring a blend of brown and wild rice, roasted sweet potatoes, shallots, Brussels sprouts, dried cranberries, and pecans, it's flecked with fresh herbs and dressed in a tangy apple cider vinegar and garlic vinaigrette. This flavorful, colorful pilaf pairs beautifully with holiday dinners or any comforting meal, and it stores well for next-day lunches.

Ingredients

Rice and Liquid

  • 1 cup dry brown rice/wild rice blend, rinsed well
  • 2 cups water
  • 1 teaspoon extra-virgin olive oil

Roasted Vegetables

  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 sweet potato, peeled and cut into small cubes
  • 2 shallots, cut into 1-inch chunks
  • ½ teaspoon sea salt, plus more for sprinkling
  • Freshly ground black pepper, to taste

Seasonings and Add-ins

  • 1 tablespoon apple cider vinegar
  • 1 garlic clove, grated
  • 1 tablespoon fresh thyme leaves
  • 1 cup shaved Brussels sprouts
  • Heaping ½ cup dried cranberries
  • ½ cup chopped pecans
  • ⅓ cup chopped fresh parsley, plus more leaves for garnish

Instructions

  1. Preheat Oven and Prepare Baking Sheet: Set your oven to 425°F (220°C) and line a baking sheet with parchment paper to ensure easy cleanup and prevent sticking.
  2. Cook the Rice: In a medium saucepan, combine the rinsed rice blend, 2 cups of water, and 1 teaspoon of olive oil. Bring this mixture to a boil over medium-high heat. Once boiling, cover, reduce the heat to low, and let it simmer gently for 45 minutes until the water is absorbed and the rice is tender. Remove from heat and let it sit, covered, for 10 minutes. Fluff with a fork to separate the grains.
  3. Roast the Vegetables: While the rice cooks, toss the cubed sweet potatoes and shallots on the prepared baking sheet. Drizzle them with olive oil and season generously with salt and freshly ground black pepper. Toss everything to coat evenly, then spread the vegetables out in a single layer. Roast in the preheated oven for 20 to 25 minutes, or until tender and nicely browned around the edges.
  4. Combine and Season the Pilaf: When the rice is still warm, transfer it to a large mixing bowl. Add the remaining 2 tablespoons of olive oil, apple cider vinegar, grated garlic, fresh thyme leaves, ½ teaspoon sea salt, and several grinds of black pepper. Toss well to coat the rice evenly with the dressing and flavors.
  5. Add Vegetables and Garnishes: Incorporate the shaved Brussels sprouts, roasted sweet potatoes and shallots, dried cranberries, chopped pecans, and fresh parsley into the rice mixture. Toss gently but thoroughly to combine all ingredients and flavors evenly.
  6. Adjust and Serve: Taste the pilaf and adjust seasoning with additional salt and pepper if needed. Garnish with extra fresh parsley leaves before serving. Serve warm as a festive and flavorful side dish.

Notes

  • Rinsing the rice blend helps remove excess starch and prevents clumping in the final dish.
  • For extra flavor, you can toast the pecans lightly before adding them.
  • This pilaf can be made a day ahead and reheated gently on the stovetop or microwave.
  • Use parchment paper on the baking sheet to make cleanup quick and easy.
  • If you prefer a nuttier rice texture, substitute some of the water with vegetable broth.
  • Prep Time: 25 minutes
  • Cook Time: 45 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American

Find it online: https://skysrecipes.com/wild-rice-pilaf-with-cranberries-pecans-and-roasted-vegetables-recipe/