Wild Rice Pilaf
User Reviews
5
Wild Rice Pilaf
Description
This Wild Rice Pilaf uses a blend of brown rice and wild rice simmered until tender, then combined with flavorful roasted vegetables and fresh ingredients. Sweet potatoes and shallots are roasted to tender and caramelized perfection, adding sweetness and depth. Fresh garlic, thyme, and apple cider vinegar brighten the pilaf, while olive oil adds a smooth mouthfeel.
Shaved Brussels sprouts mix in for a slight crunch and fresh herbal note, complemented by chewy dried cranberries and crunchy pecans. Parsley adds freshness and color to the dish. The combination yields a textured dish with layers of flavor ranging from sweet to tangy and nutty.
This pilaf pairs well with roasted or grilled proteins or can stand alone as a vegetarian entree. It showcases a variety of cooking techniques including simmering, roasting, and tossing fresh ingredients, making it a wholesome, balanced dish suitable for seasonal meals.
The recipe suggests rinsing rice well before cooking and using quality ingredients like extra virgin olive oil and fresh herbs to enhance flavor. Adjust seasoning and add more parsley for garnish before serving.
Ingredients
- 1 cup brown rice rinsed well, dry, blend
- 1 cup wild rice rinsed well, dry, blend
- 2 cups water
- 2 tablespoons extra-virgin olive oil plus more for drizzling
- 1 sweet potato peeled and cut into small cubes
- 2 shallot cut into 1-inch chunks
- 1 tablespoon apple cider vinegar
- 1 garlic grated, clove, grated
- 1 tablespoon thyme fresh leaves
- ½ teaspoon salt plus more for sprinkling, sea salt
- 1 cup Brussels sprouts shaved
- Heaping ½ cup dried cranberries
- ½ cup pecans chopped
- ⅓ cup parsley plus more leaves for garnish, chopped, fresh
- black pepper freshly ground
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- In a medium saucepan, combine the rice, water, and 1 teaspoon of the olive oil. Bring to a boil, cover, reduce the heat, and simmer for 45 minutes, or until the water is absorbed. Remove from the 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 the baking sheet. Roast for 20 to 25 minutes, or until tender and browned around the edges.
- While the rice is still warm, toss it with the remaining 2 tablespoons olive oil, apple cider vinegar, the garlic, thyme, salt, and several grinds of pepper. Add the Brussels sprouts, roasted sweet potato, shallot, cranberries, pecans, and parsley and toss again to combine.
- Season to taste, garnish with more parsley, and serve.
Notes
- Use thoroughly rinsed brown and wild rice for best texture and to remove excess starch.
- Roasting sweet potatoes and shallots separately brings out their natural sweetness and caramelization.
- Fresh thyme and garlic add aromatic depth when tossed with warm rice.
- Dried cranberries and pecans introduce contrasting sweetness and crunch.
- This pilaf is suitable as a side dish or a vegetarian main.
User Reviews
Overall Rating
5
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