Overhead view of a bowl of Wild Rice Pilaf.

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.

  • Servings
  • Serving Size
    2/3 cup
  • Prep Time
    30 min
  • Cook Time
    1 hr
  • Total Time
    1 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 Notes

Make-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

Nutrition Facts

  • Serving .66 cup
  • Calories 310kcal
  • Total Fat 11g
  • Saturated Fat 2.5g
  • Sodium 400mg
  • Carbohydrates 45g
  • Dietary Fiber 7g
  • Sugar 12g
  • Protein 9g