Wild Rice Pilaf Recipe

Wild Rice Pilaf is a hearty, flavorful dish that brings warmth and elegance to any table. With its nutty wild rice, tender vegetables, and aromatic herbs, every bite offers a delightful mix of textures and tastes. The earthy flavors are perfectly balanced by a hint of sweetness, making it a versatile side or satisfying main. In just over an hour, you can create a dish that feels both comforting and sophisticated.

This pilaf is a celebration of wholesome ingredients, blending chewy rice, crisp veggies, and a touch of buttery richness. The subtle herb notes and savory undertones make it a crowd-pleaser for any occasion. Whether you’re hosting a dinner party or enjoying a cozy night in, this recipe delivers a nourishing, flavorful experience with minimal effort. It’s a dish that’s as rewarding to make as it is to eat.

Gather Your Ingredients

• 1 cup dry brown rice/wild rice blend* (rinsed well)
• 2 cups water
• 2 tablespoons plus 1 teaspoon extra-virgin olive oil (plus more for drizzling)
• 1 sweet potato (peeled and cut into small cubes)
• 2 shallots (cut into 1-inch chunks)
• 1 tablespoon apple cider vinegar
• 1 garlic clove (grated)
• 1 tablespoon fresh thyme leaves
• ½ teaspoon sea salt (plus more for sprinkling)
• 1 cup shaved Brussels sprouts
• Heaping ½ cup dried cranberries
• ½ cup chopped pecans
• ⅓ cup chopped fresh parsley (plus more leaves for garnish)
• Freshly ground black pepper (to taste)

Step-by-Step Instructions

1. Preheat the oven to 425°F and line a baking sheet with parchment paper.
2. In a medium saucepan, combine the rice, water, and 1 teaspoon 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.
3. 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.
4. While the rice is still warm, toss it with the remaining 2 tablespoons olive oil, apple cider vinegar, garlic, thyme, salt, and several grinds of pepper.
5. Add the Brussels sprouts, roasted sweet potato, shallot, cranberries, pecans, and parsley to the rice mixture. Toss again to combine.
6. Season to taste, garnish with more parsley, and serve.

Perfect Pairings: Serving Suggestions

This Wild Rice Pilaf is a versatile dish that pairs beautifully with roasted chicken, grilled salmon, or even a simple green salad. For a vegetarian meal, serve it alongside a creamy soup or a slice of crusty bread. The earthy flavors of the pilaf also make it a great addition to holiday tables—think Thanksgiving or Christmas!

Make It Ahead: Storage and Reheating Tips

This pilaf stores wonderfully! Keep it in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in a skillet over medium heat with a splash of water or broth to keep it moist. You can also microwave it in 30-second intervals, stirring in between, until heated through.

Mix It Up: Recipe Variations

Feel free to customize this dish to suit your taste. Swap sweet potatoes for butternut squash, or use walnuts instead of pecans. For a tangy twist, try adding crumbled feta or goat cheese. If you’re not a fan of Brussels sprouts, kale or spinach makes a great substitute.

Time-Saving Hacks

To cut down on prep time, use pre-chopped sweet potatoes and shaved Brussels sprouts from the grocery store. You can also cook the rice a day ahead and store it in the fridge—just warm it slightly before tossing it with the other ingredients. Roasting the veggies while the rice cooks is another great way to save time!

Essential Equipment Notes

You’ll need a medium saucepan for the rice and a baking sheet for roasting the veggies. A good-quality chef’s knife will make chopping the sweet potatoes and shallots a breeze. Don’t forget a sturdy mixing bowl for combining all the ingredients—it’s the final step that brings this dish together!

Wild Rice Pilaf

Amy

Wild Rice Pilaf is a hearty, flavorful dish that brings warmth and elegance to any table. The earthy flavors are perfectly balanced by a hint of sweetness, making it a versatile side or satisfying main.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings 4

Ingredients

  

1x2x3x

• 1 cup dry brown rice/wild rice blend*, rinsed well
• 2 cups water
• 2 tablespoons plus 1 teaspoon extra-virgin olive oil, plus more for drizzling
• 1 sweet potato, peeled and cut into small cubes
• 2 shallots, cut into 1-inch chunks
• 1 tablespoon apple cider vinegar
• 1 garlic clove, grated
• 1 tablespoon fresh thyme leaves
• ½ teaspoon sea salt, plus more for sprinkling
• 1 cup shaved Brussels sprouts
• Heaping ½ cup dried cranberries
• ½ cup chopped pecans
• ⅓ cup chopped fresh parsley, plus more leaves for garnish
• Freshly ground black pepper

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.

Keyword healthy grains, pilaf, side dish, vegetarian recipe, wild rice

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