loveandlemons5.0
Wild Rice Pilaf
Flecked with colorful vegetables, dried cranberries, and herbs, this wild rice pilaf is a delicious side dish for the holidays or any fall or winter meal. Leftovers pack up well for lunch the next day!
👥 4 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 25 min🔥 Cook: 45 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●saucepan
📝 Preparation Steps
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 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.
water2 cups
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, 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.
apple cider vinegar1 tablespoon
5
Season to taste, garnish with more parsley, and serve.
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