Description

A hearty and nutritious wild rice pilaf featuring a blend of wild and brown rice cooked to fluffy perfection, combined with roasted sweet potatoes, caramelized shallots, shaved Brussels sprouts, tart cranberries, and crunchy pecans. This flavorful dish is enhanced with aromatic fresh thyme, garlic, and a splash of apple cider vinegar, making it a perfect warm side or a refreshing room temperature salad for any occasion.

Ingredients

Scale

Rice Base

1 cup Dry Wild Rice/Brown Rice Blend
2 cups Water
1 teaspoon Extra-Virgin Olive Oil

Roasted Vegetables

1 medium Sweet Potato, diced (can swap with butternut squash)
1 medium Shallot, diced (yellow or red onion can be used)
2 tablespoons Extra-Virgin Olive Oil (can be replaced with avocado oil)
1 teaspoon Sea Salt (adjust according to taste)
Freshly ground Black Pepper (to taste)

Mix-ins and Flavorings

4 cups Shaved Brussels Sprouts (alternatives like kale or spinach can be used)
2 tablespoons Apple Cider Vinegar (or lemon juice as a substitute)
2 cloves Garlic, minced (fresh or powdered)
2 teaspoons Fresh Thyme (or oregano, rosemary)
1 cup Dried Cranberries (or raisins, chopped dates)
½ cup Chopped Pecans (or walnuts, almonds)
¼ cup Chopped Fresh Parsley (or cilantro)

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Instructions

Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prepare for roasting the vegetables.
Cook Rice: In a saucepan, combine the dry wild rice/brown rice blend, 2 cups of water, and 1 teaspoon of extra-virgin olive oil. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes until the rice is tender. Remove from heat and let it steam, covered, for an additional 10 minutes to fluff up.
Roast Vegetables: Toss the diced sweet potatoes and shallots with 2 tablespoons of extra-virgin olive oil, sea salt, and freshly ground pepper. Spread evenly on the prepared baking sheet and roast in the preheated oven for 20 to 25 minutes until tender and slightly caramelized.
Prepare Rice Mixture: Transfer the warm cooked rice to a large mixing bowl. Add the remaining olive oil, apple cider vinegar, minced garlic, fresh thyme, and a pinch of sea salt. Mix thoroughly to combine all the flavors well.
Combine All Ingredients: Gently fold in the roasted sweet potatoes and shallots, shaved Brussels sprouts, dried cranberries, chopped pecans, and fresh parsley. Mix gently to ensure even distribution without mashing the ingredients.
Taste and Adjust: Taste the pilaf and adjust seasoning with additional salt or vinegar if needed to balance the flavors.
Serve: Garnish with extra chopped parsley. Serve the pilaf warm as a side dish, or let it cool to room temperature for a refreshing salad-style side.

Notes

Alternative vegetables such as butternut squash can be used in place of sweet potatoes.
For a different green element, kale or spinach can substitute shaved Brussels sprouts.
Apple cider vinegar can be swapped with lemon juice for a brighter acidity.
Dried cranberries add a tart sweetness, but raisins or chopped dates work well too.
Nut options like walnuts or almonds can be used instead of pecans for varied texture.
To make it vegan, ensure the dried cranberries do not contain gelatin.
This dish can be served warm or cold, making it versatile for different meals and seasons.