Wild Rice Pilaf (Printable Recipe)

Vibrant wild rice pilaf with roasted vegetables dried cranberries and herbs perfect for fall meals

# Ingredients You'll Need:

→ Base Grains

01 - 1 cup dry brown rice/wild rice blend, rinsed well
02 - 2 cups water
03 - 1 teaspoon extra-virgin olive oil

→ Roasted Vegetables

04 - 1 sweet potato, peeled and cut into small cubes
05 - 2 shallots, cut into 1-inch chunks

→ Fresh Components

06 - 1 cup shaved Brussels sprouts
07 - 1 garlic clove, grated
08 - 1 tablespoon fresh thyme leaves
09 - 1/3 cup chopped fresh parsley, plus extra leaves for garnish

→ Finishing Elements

10 - 2 tablespoons extra-virgin olive oil, plus more for drizzling
11 - 1 tablespoon apple cider vinegar
12 - 1/2 teaspoon sea salt, plus more for sprinkling
13 - Heaping 1/2 cup dried cranberries
14 - 1/2 cup chopped pecans
15 - Freshly ground black pepper

# Steps to Follow:

01 - Preheat oven to 425°F and line baking sheet with parchment paper. In medium saucepan, combine rice, water, and 1 teaspoon olive oil.
02 - Bring rice mixture to boil, cover, reduce heat and simmer for 45 minutes until water is absorbed. Remove from heat and let sit covered for 10 minutes, then fluff with fork.
03 - Place sweet potatoes and shallots on prepared baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Toss to coat and spread evenly. Roast for 20-25 minutes until tender and browned around edges.
04 - While rice is still warm, toss with remaining 2 tablespoons olive oil, apple cider vinegar, grated garlic, thyme, salt, and several grinds of pepper.
05 - Add Brussels sprouts, roasted sweet potato, shallot, dried cranberries, pecans, and parsley to seasoned rice. Toss to combine, season to taste, garnish with additional parsley, and serve.

# Extra Tips:

01 - Lundberg Family Farms Wild Blend Rice recommended for best results
02 - Can be served warm or at room temperature and keeps well for up to 3 days refrigerated
03 - Brussels sprouts will wilt slightly against the heat of warm rice and roasted vegetables
04 - Recipe is highly adaptable - substitute farro, wheat berries, butternut squash, or kale as desired
05 - For deeper flavor, cook rice in vegetable broth instead of water

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