Wild Rice Pilaf
Our Wild Rice Pilaf brings together brussels sprouts, apples, toasted pecan, dried cranberries, and wild rice to create a holiday-worthy side that is easy enough for weeknight cooking, but sure to impress!
This recipe stars California-grown wild rice and was developed by our friend Jamie Vespa RD of Dishing Out Health and in partnership with the California Wild Rice Advisory Board.
Serving Size2/3 cup
Prep Time30 min
Cook Time1 hr
Total Time1 hr 30 min
- 1¼ cups dry California-grown wild rice blend
- 2 cups lower-sodium vegetable broth (sub chicken or turkey broth, or water)
- 3/4 teaspoon salt, divided
- 1/2 cup pecans, roughly chopped
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 cup finely chopped yellow onion
- 3/4 cup finely chopped celery
- 1 small apple, finely chopped (no need to peel)
- 1½ teaspoon poultry seasoning
- 8-10 ounces brussels sprouts, trimmed and shaved or thinly sliced (about 3 cups total)
- 1/3 cup dried cranberries
- Optional for garnish: fresh thyme leaves
- Combine rice, broth (or water), and 1/4 teaspoon salt in a medium saucepan. Bring mixture to a boil, cover, reduce heat to low, and gently simmer for 50 to 60 minutes, or until rice is tender.
- Remove lid, stir, and place the lid back on to steam rice for 10 minutes (off burner).
- Meanwhile, place pecans in a large dry skillet over medium heat. Toast pecans until they smell nutty and aromatic, watching closely so they don't burn, about 5 minutes. Transfer pecans to a bowl.
- Return skillet to medium heat, and add olive oil and butter. Once melted, add onion, celery and apple; cook until softened, about 8 minutes. Stir in poultry seasoning and remaining 1/2 teaspoon salt.
- Add Brussels sprouts and toss to combine. Continue cooking until Brussels are tender, about 6 to 7 more minutes. Stir in toasted pecans and cranberries; remove from heat.
- Add cooked wild rice to skillet and toss to combine. Transfer pilaf to a serving platter and garnish with extra cranberries, pecans, and/or fresh thyme, if desired.
Recipe NotesMake-Ahead: Slice and dice the onion, celery, and apple up to 2 days ahead. Store in an airtight container refrigerated. You can also slice or shred the Brussels sprouts up to 2 days ahead, and store separately.
Store: Transfer leftovers to an airtight container and refrigerate for up to 5 days.
Reheat: Heat pilaf in a skillet over medium heat, adding a splash of broth as needed to help rehydrate the grains, until warm.
Freeze: Let pilaf cool until close to room temperature. Place in a gallon-size, freezer-safe storage bag, and lay flat in the freezer for up to 3 months. Let thaw overnight in the refrigerator before following reheating instructions
- Serving .66 cup
- Calories 310kcal
- Total Fat 11g
- Saturated Fat 2.5g
- Sodium 400mg
- Carbohydrates 45g
- Dietary Fiber 7g
- Sugar 12g
- Protein 9g